Adjika sweet and sour with apples. Adjika from apples and tomatoes for the winter: spicy, sweet, sour and piquant

step by step recipe with photos

Delicious adjika with apples and tomatoes for the winter will be an excellent addition to meat and fish dishes, side dishes and snacks. If you wish, you can make it slightly spicy or hot. Apples for adjika should be sour or sweet and sour, tomatoes should be ripe and fleshy. When chopping hot peppers, be careful - wash your hands, knives and boards thoroughly after contact with them, and never rub your face. To grind the ingredients, you can use a meat grinder - this will allow you to achieve a certain “graininess” of adjika, but if you use a food processor, then do not overdo it and turn the vegetables into puree, turn on low speed and turn it off after a couple of minutes.

Ingredients

For 6 liters:

3 kg tomatoes
2 kg sweet pepper
1 kg apples
1/4 cup salt
150 g sugar
150 ml table vinegar 9%
150 ml vegetable oil
2-3 hot peppers
1 stack garlic

Preparation

1. Wash all the vegetables thoroughly, remove the core from the apples, cut the tomatoes into several parts, cut out the stalk of the pepper and remove the seeds. Remove the peel from the garlic.

2. Grind vegetables and apples using a food processor or meat grinder in this order. First, apples, tomatoes and bell peppers, pour into a saucepan.

3. Place the pan on the fire and wait until it boils, then cook over low heat for 15 minutes, stirring.

4. In a blender, grind the peeled garlic and pieces of hot pepper, along with the seeds, but without the stalks.

5. After 15 minutes of cooking adjika, add vegetable oil, preferably one that is odorless.

6. Now pour in 9% table vinegar, add sugar and salt, stir.

7. After 5 minutes, add the garlic and pepper mixture to the adjika, mix gently and cook for another 3 minutes.

8. Pour hot adjika into sterilized jars.

9. Tightly screw the jars with the blanks with sterile lids, turn them upside down and wrap them until they cool completely. Adjika stores well in a cool, dark place.

Note to the hostess

1. Apples passed through a meat grinder will immediately begin to darken. There is no need to take emergency measures by spraying them with any food acid: they will still change color after mixing with the rest of the ingredients and due to heat treatment. To preserve their vitamins, doing this is also pointless.

2. You can cook adjika in an enamel pan if you are confident in the complete integrity of its coating. Kitchen utensils that have been used for at least six months are sure to have microcracks in the enamel. When interacting with the components of this workpiece, a reaction will occur that is undesirable for both the cookware itself and the products. Modern metal ceramics are absolutely safe in this regard; moreover, during simmering of ground vegetables, the thickening mass cannot burn to the bottom and walls of such pots and stewpans. Many people stew complex vegetable mixtures in cast iron roasting pans, which is quite acceptable.

3. If the garlic-pepper slurry splashed from under the screw of the immersion blender gets on your skin, a noticeable burn can easily be avoided by immediately rinsing the affected area under a cold stream. It is much worse when a burning drop ends up on the mucous membrane of the eye, and this happens. The first measure is again rinsing, the second is placing Oftagel under the eyelid or instilling Systane.

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

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

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings such as sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compositions - 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 + -

Preparation

Our selection offers you recipes for adjika with apples. Apples add flavor, add piquant 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 larger. Choose tomatoes that are ripe, juicy red, fleshy and sweet. Cream and similar varieties are not suitable! Use only red bell peppers, 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 wild ones.

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place 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 preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.

*Scullion'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 so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill 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 large enamel (or stainless steel) pan and place on medium heat.
After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing 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 prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again).
We put the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not necessary!

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 peppers are excellent natural preservatives! For example, spicy adjika with apples - 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 adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

For longer storage of sauce made from fresh vegetables, containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies 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 ratunda variety;
0.5 kg of Antonovka apples;
3 large heads of garlic;
3-5 red capsicums;
1 heaped tbsp. 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, remove the seeds and internal membranes of the hot pepper. Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.

Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!

Fresh adjika with apples is a great addition to meat dishes; it can be added to fresh salads and snacks; it’s even delicious just spread on bread and enjoy a snack! Bon appetit!

For adjika we use sour or sweet and sour apples. We wash them thoroughly and carefully remove the peel with a knife, as the peel can spoil the taste of adjika. Then, cut out the core and remove the seeds. After that, on a cutting board, cut the apples with a knife into small cubes, approximately 2x2. We put them aside.

When choosing tomatoes, you should pay attention to the fact that the tomatoes have a tasty juicy aroma, this indicates the maturity of the vegetable. Take the tomatoes and rinse them thoroughly under cold water. Be sure to remove the skin from vegetables, since tomato skin is poorly absorbed by the body, and in the finished dish it simply spoils its appearance. It will be easier to remove it if you make a small shallow cross-shaped cut at the base of the tomato with a sharp knife; this should be done carefully so as not to cut through the flesh of the tomato itself. Having cut all the tomatoes, put them in a saucepan in one layer and pour boiling water over them so that the water completely covers them. Keep the tomatoes in water for 10 - 20 seconds. After the corners of the skin from the cuts begin to curl, drain the hot water and immediately fill them with cold running water. It is very easy to remove the skin from already cooled tomatoes by lightly pulling the curled corners with the blunt side of a knife. Cut the peeled tomatoes into four pieces on a cutting board with a knife and set aside.

Now let's get to my favorite peppers. We choose juicy, ripe and fragrant fruits. We wash them thoroughly under cold water and cut out their stems and seeds on a cutting board. Cut hot and sweet peppers in half. And rinse well again under water.

Take the carrots, rinse them thoroughly under cold water and peel them. Next, rinse again under cold water and finely cut into cubes, approximately 1x1.

Take the garlic and peel it with a knife. Then, rinse thoroughly under cold water. After that, chop it with a knife on a cutting board and put it aside.

In a blender, grind sweet and sour apples, peeled and cut into four parts, sweet and hot red peppers, cut into small cubes, and diced carrots into a homogeneous paste-like mass.

And now let's move on to the most important moment. Place the ingredients crushed in a blender into an enamel pan and fill them with vegetable oil, mix everything thoroughly. Next, put the pan on the gas stove and simmer the vegetables and apples over medium heat for about two hours, stirring with a wooden spoon, as one Armenian grandmother Tamariko does, singing songs and scolding her grandchildren. About 10 - 15 minutes before the adjika is ready, add chopped garlic with a knife and salt to the pan, mix everything thoroughly with a spoon. Let it boil for another 3 - 5 minutes and remove from heat. Roll the hot apple adjika into clean and sterilized jars, turn it over and let it cool. This is how you can prepare adjika from apples for the winter!

Good afternoon dear friends. I have already given recipes on this blog more than once. Today we’ll talk about this sauce or seasoning again, as you please. The fact is that there are really a huge number of recipes and in my opinion one article is not enough.

Today we’ll look at how to prepare this appetizer with the addition of apples. Apples add their sourness to this sauce. The end result is so delicious that it’s simply impossible to resist. This adjika is good served with, or simply with bread as a quick dish. If you prepare several varieties of this seasoning, your family will only praise you for it.

The first recipe will be the simplest. Especially for those who constantly do not have enough time for winter preparations. This is a quick way to prepare homemade adjika with apples without cooking.

Ingredients:

tomatoes 3 pcs.
apple 1 pc.
garlic 3-4 pcs.
hot pepper 1-2 pcs.
salt 1 teaspoon
vegetable oil 50 ml.

Cooking process:

Cut the tomatoes into small pieces and place in a blender bowl.

Wash the apples, cut into small pieces and place in a blender bowl. Do not use the core or seeds.

Carefully cut the hot pepper into two halves, remove the seeds and tails and add to the rest of the ingredients.

You don’t need to chop the garlic, just peel it and add it to the rest of the ingredients.

Now you need to grind everything well. Then add salt and vegetable oil. Then carefully transfer into a sterile jar. In this form, adjika can be stored in the refrigerator for no more than 6 months.

Below I suggest you look at this recipe visually

Adjika recipe with apples, tomatoes, carrots and peppers

Such a delicious preparation is swept off the table in an instant. Good with almost any side dish.

Ingredients:

tomatoes 2.5 kg
bell pepper 1 kg.
apples 1 kg.
carrots 1 kg.
hot pepper 2-3 pcs.
garlic 200 gr.
sugar 1 tbsp. spoon
salt a quarter tablespoon
vegetable oil 1 tbsp. spoon
table vinegar 1 tbsp. spoon

Cooking process:

Sort the tomatoes, then wash them well and cut into small pieces.

Wash the pepper well, remove the seeds and tails and cut into strips.

Peel the carrots and rinse under the tap. If it is too large, cut into halves.

I usually don’t peel the skin from apples, but here I decided to peel it. Cut the apples into slices, cutting out the middle.

Add vegetable oil, stir salt and sugar and bring to a boil and cook for about an hour.

10-15 minutes before readiness, add the hot pepper and garlic minced through a meat grinder. Stir and continue cooking for another 15-20 minutes.

Pour the finished adjika into sterile jars, screw on the lids, turn the lids down and wrap them in a warm blanket until it cools completely.

When everything has cooled down well, you can transfer the jars to a cool place for long-term storage.

How to cook adjika with apples quickly and tasty - recipe without cooking

Today there are quite a lot of recipes for preparing this seasoning. This recipe is a little similar to the classic seasoning that was prepared in ancient times high in the Caucasus mountains, but also not similar. We made this recipe last year and were pleased with the result. This is why I am sharing the recipe with you.

Ingredients:

tomatoes 500-600 gr.
hot pepper 3-4 pcs.
bell pepper 3-4 pcs.
apples 1 kg
salt 5 tbsp. spoons
ginger root 100 gr.

Cooking process:

Wash the vegetables, sort them and grind them in a meat grinder. There are no strict rules on where to start, but out of habit, I start with tomatoes first.

Then I switch to pepper. Spicy comes first, then sweet. The color of the peppers is not particularly important. If there is red, it’s good, no, it’s not critical.

But the ginger root will need to be peeled and ground.

I always leave a little tomato to twist them last. They are soft, juicy and do a good job of cleaning the nooks and crannies of the meat grinder from solid particles of previous vegetables.

Add salt, sugar and garlic. Stir well and leave in the room for literally a couple of hours. In a warm place, sugar and salt quickly dissolve and preserve our seasoning.

Afterwards, pour the mixture into sterile jars and put it in the refrigerator for storage.

Homemade adjika with apples and carrots

Apple adjika is always a good addition to any meat or fish dishes. It also goes well with potatoes and pasta. As for wit, you're on your own. Whoever likes it. If you want it to be spicier, we give more pepper; if you need it less spicy, then give it less.

Ingredients:

apples 1 kg.
tomatoes 2.5 kg.
bell pepper 800 gr.
carrots 800 gr.
garlic 5-6 heads
vinegar 250 ml.
vegetable oil 250 ml.
sugar 1 cup.
salt to taste (100 gr.)
dry adjika 1.5 teaspoons

Cooking process:

So let's start with tomatoes. We wash them well to remove dust and dirt, then sort them and cut them into pieces. Then we grind it in a meat grinder.

We also wash the bell peppers, remove the tails and seeds and also grind them through a meat grinder. Instead of a meat grinder, you can use a food processor or blender.

Before chopping the apples, you need to cut out the rough center of the apples.

If you are chopping on a combine, then first the carrots will need to be cut into small pieces or grated on a coarse grater. And if you do it the old fashioned way using a meat grinder, you can cut it. I twist and kiss her.

We put everything in one large pan and put it on the fire. While the mixture is boiling, chop and add the garlic.

The dry mixture is needed to add spice to the dish. Since there are no hot peppers in the ingredients, and adjika should be at least a little spicy, you have to add some spice besides garlic.

Cook the sauce at moderate boil for at least an hour. 10-15 minutes before readiness, pour in apple cider vinegar, stir, boil and pour into sterile jars.

From this amount of ingredients the finished product was 5 liters.

Apple adjika with zucchini

This adzhika turns out to be a slightly non-standard color, but its taste remains just as sharp and moderately thick.

Ingredients:

zucchini 1 kg.
apples 2-3 pcs.
bell pepper 1-2 pcs.
hot pepper 1 pc.
garlic 1 head.
sugar 2.5 tbsp. spoons
salt 1.5 tbsp. spoons
vinegar 30 ml.
vegetable oil 100 ml.

Cooking process:

Of course, for cooking you only need young zucchini whose flesh has not yet completely coarsened. It may be big, but the crust won't be too rough. Wash and peel the vegetables, cut into small pieces.

We pass through a meat grinder and collect the mass into one large pan.

Add salt, sugar, vegetable oil and put it on the stove to cook.

As soon as the mixture boils, you need to reduce the heat and note the time. This mixture should be cooked for at least 45 minutes. Don't forget to stir. Add vinegar after 40 minutes of boiling and cook for another 10-15 minutes.

Afterwards, you can pour adjika into sterile jars and screw on the lids. Next, turn the lids down, wrap the jars and keep them in this position until they cool completely.

Classic adjika with apples 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.

Spicy adjika with apples

Ingredients:

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

Cooking method:

Wash all the fruits thoroughly. Remove seeds from bell and hot peppers. Cut out the stems of the tomatoes. Chop the garlic.
Peel the apples from skins and seeds. To make the 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 place over 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 the hot adjika into sterilized jars, cover with lids and roll up.
Spicy adjika with apples prepared according to this recipe will be stored well in a cool, dark place.

Homemade adjika with apples, mild

Ingredients:

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

Cooking method:

We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place 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 so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill 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 large enamel (or stainless steel) pan and place on medium heat.
After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing 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 prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the 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 peppers are excellent natural preservatives! For example, spicy adjika with apples - 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
onions – 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. spoon
hot pepper – 1 pc.

Cooking method:

If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
Wash all vegetables thoroughly and let the water 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, there is no need to repeat this “feat” of mine.
Transfer the crushed mass to a thick-bottomed bowl or casserole and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika does not require special attention and 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 “baby” adjika without vinegar and pepper, cook everything for 2 hours).
While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Adjika with apples and tomatoes for the winter

Ingredients:

tomatoes - 1.2 kg
bell 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 it into pieces that will be convenient to grind.
We pass the vegetables through a meat grinder or grind them in a food processor.
Place the mixture into a saucepan. Place the hot pepper cut in half and seeded.
The amount of pepper depends on your love for spicy taste.
Only you know how hot the seasoning should be. This is exactly how much pepper you use.
Add salt and sugar to the pan. Pour in vegetable oil.
Add the garlic and vinegar to the pan at the end of cooking.
Place on medium heat and bring adjika to a boil. Then reduce the heat and simmer the mixture for about 1 hour. All vegetables should become soft and the mass should be thick.
At the very end, add vinegar and garlic, passed through a press. Boil for another 2 minutes. We definitely try it to adjust the taste: does it have enough spiciness, acidity and sweetness?
We prepare jars with a volume of 0.5 liters or less in advance. We steam them and boil the lids. Fill the container with hot vegetable mass. Seal and turn over. Adjika with apples should turn out quite thick. If yours is 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, aromatic 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. I usually close this adjika in half-liter jars or smaller ones. And my dad loves to add this adjika to soup and spread 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;
bell 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.
Also core the apples, remove the seeds from the peppers, and peel the carrots.
Pass everything through a meat grinder. except garlic. It is better to chop it finely.
Place 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 and stir.
Place the hot mixture into sterilized jars and seal with lids.

Abkhazian adjika with tomatoes and apples

Ingredients:

bell pepper - 1 piece
tomatoes - 3 kg
apples - 1 kg
carrots - 1 kg
dill and parsley - 200 g
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, cleared of seeds and seeds, cored, and cut into small pieces.
Then all the ingredients are twisted several times through a meat grinder. Next add vinegar, salt, vegetable oil and cook over low heat for two hours, stirring occasionally.
At the end, add chopped herbs, and let the adjika cool and brew. This recipe is used for preparations for the winter. Place in jars and sterilize, store in a cool, dark place.
This recipe is no longer a variation of the classic recipe.

Spicy adjika with apples

Ingredients:

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

Cooking method:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
We also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash them and cut them into small pieces.
We pass all the ingredients through a meat grinder, except for the 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.
Place everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, adding them 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 thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent 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 the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
Pass through a meat grinder: zucchini, sweet pepper, hot 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.
Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the 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 sterile jars. Screw on the lids (sterilize the lids right before rolling - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.

Raw adjika from peppers with apples

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

Ingredients:

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

Cooking method:

Wash the bell peppers and apples properly.
Dry it. Cut out the core of the apples and peel the peel.
We also peel the pepper.
Grind the chopped apples and peppers in a meat grinder or blender.
Add twisted garlic to the apple-pepper mixture and mix everything together.
Sugar, salt and vinegar are also added there.
The resulting mixture is left to stand overnight.
After this, the seasoning can be put into jars; closed jars are well stored all winter in the refrigerator.
This adjika complements not only meat but also vegetable dishes very well; it can also be spread on sandwiches.

Homemade raw adjika with apples and carrots

How to make vegetable adjika with apples if you don’t have a lot of time to prepare? It's very simple - use a quick recipe for adjika with carrots and apples. You can prepare such a delicious dish, which is also a real storehouse of vitamins, within an hour. Using such a quick recipe, you can make not only preparations 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 the vegetables and apples, peel them, and pass them through a meat grinder with a fine grid.
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 place the prepared Abkhaz appetizer on them, cover the jars with lids and put them in the refrigerator for storage.
You can try your homemade adjika made from tomatoes and apples immediately after cooking, but the dish will not yet have that endurance and sharpness of taste. Remember: the longer the appetizer sits, the spicier and richer it will be.
Every second housewife knows how to prepare spicy raw adjika. There are a huge number 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 the 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 only use this hot sauce with meat dishes; I prefer classic dishes, such as regular pickled tomatoes. But my husband and daughter cannot do without it - for bread, with main 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). Add bell peppers and ratunda peppers, having previously cleared them of stems and seeds.
Then gradually add hot pepper to our sauce. It is enough to just cut off the tails and leave the core - the seeds of the pepper contain exactly the spiciness that our adjika needs.
All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
And then there was a game of taste and your imagination. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste simply work 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 cutting the basil, but twisting 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.
That's it, adjika is almost ready. All that remains is to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and skim off the foam.
At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add it according to the recipe, but I recommend it to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it. Read more:
Pour the hot sauce into pre-sterilized jars, roll up and cover for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as a stand-alone sauce that will definitely decorate any table.

How to cook raw adjika with apples

Raw apple adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

Ingredients:

1 kg of ripe and fleshy tomatoes;
1.5 kg of red sweet pepper of the ratunda variety;
0.5 kg of Antonovka apples;
3 large heads of garlic;
3-5 red capsicums;
1 heaped tbsp. 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, remove the seeds and internal membranes of the hot pepper.
Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.
Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!
Fresh adjika with apples is an excellent addition to meat dishes; it can be added to fresh salads and appetizers; it’s even delicious simply spread on bread and enjoyed as a snack.