Making homemade adjika is part of my mandatory home preparation program. In winter, it is very important to add adjika during the preparation of meat dishes, and also serve with the same meat dishes as a snack. I always prepare several varieties of adjika and today I would like to suggest preparing spicy adjika with apples for the winter.

The above products yield about 600 ml of adjika, but if you need to prepare more, increase the amount of products proportionally.

To prepare delicious adjika from apples for the winter, prepare the products from the list.

Remove seeds from peppers, remove skins and cores with seeds from apples, peel garlic. Remove the stem from tomatoes, but whether to remove the skin or not is a personal matter for everyone. This time I removed the skin, but I don’t always do this; it’s not particularly noticeable in the finished adjika. I don’t remove the seeds from hot peppers, because we need hot adjika!

Place all vegetables in a blender and chop using the metal knife attachment.

Pour vegetable oil into the bottom of the pan and pour adjika into it.

Add sugar and salt, put the pan on the fire.

Cook adjika for 30 minutes.

Sterilize jars and lids. I prefer to use small containers for adjika - up to 200 ml. Place hot adjika into jars and immediately screw the lids on tightly. Turn upside down and wrap until completely cool. Spicy adjika with apples is ready for the winter.

In order to pamper yourself and your loved ones with summer gifts during the cold season, prepare delicious Georgian adjika with apples for the winter. It goes well with any side dishes and is good as a separate snack. Many housewives annually prepare jars of juicy adjika during the summer season.
The ingredients included in this dish can be very diverse. It all depends on what taste you want to get in the end. This snack can be spicy or sweet, with a wide variety of combinations. In this article we have collected the best adjika recipes from ripe tomatoes and apples for the winter, and we want to offer them to you.

Adjika with apples for the winter

Ingredients:

Tomatoes - 5 kg;
hot pepper - 3-5 pcs.;
bell pepper - 3-5 kg;
garlic - 0.5 kg;
table salt - to taste;
table vinegar 9% - 1 glass.

Preparation step by step:

1. Wash and clean all the ingredients you will need to prepare the snack.

2. Pass everything through a meat grinder or food processor. Salt and add vinegar. Try it - is it delicious?

3. Pour the finished snack into sterilized jars or bottles and store in a cool place. For example, in the refrigerator or cellar.

Note! Be sure to choose fleshy tomatoes for adjika, otherwise the appetizer will be liquid.

Spicy adjika with apples for the winter

This sauce will be an excellent addition to fried meat, shashlik, and baked chicken.

You will need:

Tomatoes – 1.6 kg;
sweet and sour apples – 0.5-0.6 kg;
bell pepper – 350 gr.;
garlic – 80 gr;
sunflower oil – 1/3 cup;
sugar - to taste;
salt - to taste;
vinegar – 35 ml;
hot capsicum – 1 pc.

Preparation:

1. Prepare vegetables and apples. Place them in a deep bowl or basin. Wash and dry.

2. Cut the apples into small pieces. In this case, the core must be removed. Cut the tomatoes lengthwise and remove the stem. Remove the seeds and light membranes from the bell pepper. Also chop the hot pepper.

3. Place the products in a blender and grind them using a special attachment. You can also grind the ingredients through a meat grinder. Adjika should turn out fine-grained, but homogeneous.

4. Place the vegetables in a saucepan and add salt and pepper. Bring the mixture to a boil and cook over moderate heat for several hours. About five minutes before the end of cooking, add the garlic. And 1-2 minutes before the end - vinegar. Be sure to try it - what your adjika tastes like, what you need to add.

5. Place the sauce into dry, sterilized and cooled jars. Seal them well, place them bottom up and cover with a warm blanket for 24 hours.

Fact! Ready adjika should be stored in a cool place. For example, in the cellar or in a special storage room on the balcony. Then it will not spoil, and in winter it will delight you with its rich taste.

Quick adjika with apples for the winter

Adjika according to this recipe is prepared very quickly.

Here's what you'll need:

Apples, carrots, sweet peppers - 1 kg each;
tomatoes - 3 kg;
hot pepper - 1-2 pods;
garlic - 200 gr.;
salt - 1 tbsp. l.;
sugar and vinegar - 2 tbsp each. l.;
raises oil - 1 glass.

Cooking method:

1. Peel the apples and remove the core. Peel the peppers and carrots. In addition, it is also advisable to remove the skin from the tomatoes.

2. Pass all ingredients through a meat grinder or grater. Transfer the resulting mass into a saucepan and simmer over low heat for 40-45 minutes.

3. Add spices and simmer for 5-10 minutes. At the end of cooking, add garlic. This way it will not lose its beneficial properties, and its aroma will remain unchanged.

Place the finished sauce into jars. Turn them over and wrap them until cool. Due to the fact that such adjika does not take long to prepare, housewives can significantly save time in the kitchen.

Important! Adjika is a rather spicy seasoning, so it should not be eaten by people with poor digestion or worsened intestinal and stomach ailments.

Adjika with apples and bell peppers

Adjika according to this recipe will be moderately spicy and will go well with meat and any side dish.

Ingredients:

Tomatoes - 0.5 kg;
apples - 150 g;
bell pepper - 150 g;
hot pepper - 2 pcs;
garlic - 30 g;
olive oil - 4 tbsp;
sugar - 1 tbsp;
salt - 1.5 tsp;

Cooking method:

1. Remove the skin from the tomatoes and peel the apples too. Remove the seeds from the bell pepper. Leave the seeds in the hot pepper.

2. Place vegetables and apples in a food processor and chop them.

3. Take a thick-bottomed saucepan and pour olive oil into it. Place the grated vegetables there. Add salt, add pepper and mix everything very thoroughly.

4. Cook the sauce over moderate heat for half an hour, stirring it lightly with a spoon.

5. Scatter the finished adjika into sterile and dry jars and close the lids. Don’t forget to turn the jars over and wrap them in a warm blanket.

Note! Did you know that adjika is a mild aphrodisiac - the ingredients in its composition slightly increase blood pressure, promote vasodilation and vigor.

Adjika with apples for the winter with herbs

Ingredients:

Green tomatoes – 3.5 kg;
red tomatoes - 520 g;
dill - one bunch;
parsley - one bunch;
bell pepper – 520 g;
hot pepper – 220 g;
salt – 155 g;
vegetable oil – 50 g;
khmeli-suneli – 50 g.

How to cook adjika with herbs and apples for the winter:

1. Grind all ingredients except green tomatoes using a meat grinder.

2. Cut green tomatoes into halves or quarters.

3. Mix pureed vegetables with chopped tomatoes.

4. Simmer the adjika over low heat, stirring constantly.

5. Before turning off your sauce, add chopped herbs to it. Cook for another minute.

Now put the adjika into sterile jars, seal and cover with a blanket. After cooling, take it to the cellar or pantry.

Note! If you want the taste of adjika to be softer, add more apples to it. In this case, you need to put less garlic and hot pepper.

Hot and sour adjika with apples

This adjika has not only a rich spicy taste, but also a pleasant sourness. Thanks to this, it will favorably emphasize the taste of dry poultry dishes. Ducks, for example.

Here's what you'll need to prepare it:

Sour apples - 1 kg;
carrots - 1 kg;
bell pepper - 1 kg;
tomatoes - 3 kg;
garlic - 200 gr.;
sugar, vinegar, sunflower oil - 1 glass each;
hot pepper - 2-3 pods;
salt - 5 tbsp. l.

Preparation:

Peel vegetables and apples, rub them through a food processor or using a meat grinder.

Place the vegetable mixture in a saucepan and simmer over low heat for 50 minutes. Add spices and simmer for another 10 minutes.

Add the garlic before finishing the cooking process. Mix the vegetable mixture well, then the aroma of garlic will permeate all its components. Place your sauce into sterile jars. Ready!

Adjika with apples for the winter in Georgian style

This sauce can not only be served with various dishes and spread on bread. You can rub it on the bird carcass before baking. The taste will be quite unusual.

Ingredients:

Green pepper - 3 kg;
sour apples - 0.5 kg;
hot pepper - 6 pods;
utskho-suneli - 200 gr;
coriander - 100 gr;
basil, cilantro - 1 bunch each;
garlic - 400 gr.;
walnut - 500 gr.;
salt - 200 gr.;
cinnamon - 1 tsp.

Preparation:

1. Wash the ingredients thoroughly. Pre-soak the pepper for several hours.

2. Puree the apples and vegetables using a food processor.

3. Chop the greens and grind the nuts finely.

4. Mix vegetables, nuts and herbs. Store the finished adjika in a closed container.

This is interesting! Adjika is called the “salt of the Caucasus”. It is not known for certain which country is the birthplace of this amazing sauce. At the same time, Georgia and Abasia claim that adjika first appeared in their country. In Russia they began to eat it back in the 18th–19th centuries.

Adjika with apples and wine

You will need:

Red wine - 1 glass;
tomatoes - 8-10 pcs.;
green apples - 4 pcs.;
paprika - 1 pc.;
fresh hot pepper - 1 pc.;
chili sauce - 1 tsp;
sugar - 1 glass;
salt - 2 tbsp. l.

Preparation step by step:

1. Peel the apples, remove the seeds and core.

2. Now cut them into small pieces, add sugar and pour red wine. The apples should be completely covered in wine, but be careful. If there is too much wine, it will negatively affect the taste of adjika.

3. Place the fruit on the fire for five minutes. They will be soaked in wine and become very tender.

4. Meanwhile, prepare other vegetables - wash, peel, cut into small pieces.

5. Grind the apples soaked in wine with a blender and grind through a meat grinder. They should acquire the consistency of a thick puree.

Combine all ingredients and boil. They should cook over moderate heat for 15 minutes. Gradually add chili and red pepper.

After the adjika is cooked, let it brew for 10 minutes. Then put it into jars.

Adjika from green apples for the winter with onions

Be sure to use green apples for this recipe. In combination with pepper and onions, the taste will be amazing.

Ingredients:

Green apples - 1 kg;
carrots - 1 kg;
bell pepper - 1 kg;
onions - 1 kg;
tomatoes - 2.5 kg;
hot pepper - 2 pcs.;
sunflower oil - 200 gr;
garlic - 200 gr;
sugar - 100 gr;
salt - to taste.

Preparation:

1. Peel the apples from the seeds, but do not cut off the peel.

2. Peel the vegetables and pass through a meat grinder.

3. Mix everything and cook for 40-45 minutes.

4. Finally add the red pepper, garlic and all remaining ingredients.

5. Simmer the adjika for another ten minutes.

6. Place the sauce in clean and dry sterilized containers and roll up.

Adjika from 5 kg of finger-licking tomatoes

Ingredients:

Ripe tomatoes - 5 kg;
apples - 3 kg;
garlic - 1 kg;
bitter capsicum - 500 gr.;
salt.

Preparation:

1. Grind the tomatoes and add salt. Leave for a while to let them steep a little.

2. Also grind the garlic and pepper through a meat grinder. Add them to the tomatoes and leave in an enamel bowl for 10 days. This is necessary for the sauce to ferment.

3. Be sure to stir adjika every day.

4. When 10 days have passed, mix the sauce with mashed apples, place in sterile jars, and cover with plastic lids.

You can store the finished product directly in the refrigerator.

Spicy adjika with tomatoes and garlic

If you prepare adjika according to this recipe, you and your family will certainly like it.

To prepare, take:

Ripe tomatoes - 1 kg;
garlic - 2 cloves;
apples - 1 kg;
bell pepper - 400 gr.;
salt - 1 tbsp. l.;
sunflower oil - 2 tbsp. l.;
sugar - 2 tbsp. l.;
table vinegar - 2 tbsp. l.;
ground red pepper - to taste.

1. Ripe and even overripe tomatoes are suitable for this recipe. They must first be washed well.

2. Remove the seeds from the pepper. Remove the skin from the tomato.

3. Cut all vegetables into small pieces.

4. Wash the sour apples, cut them into slices and remove the core.

5. Grind vegetables and apples through a meat grinder. Place it all in a saucepan and place on low heat.

6. Pour vegetable oil into the vegetable mixture. Cook adjika without turning the heat on too high. Stir constantly.

7. After an hour, add salt, sugar, garlic, and ground pepper to the adjika. Be sure to add table vinegar as well. Mix everything thoroughly.

8. Cook adjika for another ten minutes. Place it in jars and seal well.

Fact! There is an opinion that adjika was invented by shepherds who herded sheep in the mountains. The owners gave them salt, which the sheep were supposed to eat. And to prevent the shepherds from eating this salt themselves, it was mixed with hot pepper. Resourceful shepherds learned to grind salt and pepper with various spices right on the stones. This is how a seasoning was born that invigorated and gave strength.

Abkhazian adjika

Due to the fact that red capsicum and garlic are used in preparing the appetizer, winter adjika without tomatoes turns out to be quite spicy. And coriander seeds, fennel seeds, and basil add piquancy to this sauce.

This is a classic recipe for Abkhazian adjika, its taste is completely special. There are no analogues.

Ingredients:

Hot pepper - 2.5 kg;
apples - 1 kg;
garlic - 250 gr.;
coriander seeds - 75 gr.;
coarse salt, not iodized - 0.5 kg.

Important! Before you start preparing adjika according to this recipe, put on rubber gloves. Otherwise, you may get burned. And under no circumstances rub your face and eyes with your hands.

Here's how to prepare adjika:

1. Wash the hot peppers and place them on a tray at a good distance from each other. Put it in a dark place for three days.

2. When the indicated time has passed, take out your peppers and remove the stalks from them. Of course, this must be done with gloves.

4. Also peel the garlic. Crush the coriander seeds well. This can be done using a pestle.

5. Grind the garlic, coriander seeds and pepper in a meat grinder. You need to do this more than once to ensure the appetizer is as tender as possible.

6. Peel the apples, remove the core and seeds. Cut them into small pieces and roll.

7. Mix apples and adjika. Transfer the mixture into a convenient container - deep bowls or jars.

Unlike previous recipes, this adjika should be eaten after a few days. It is not recommended to preserve it.

1. Prepare adjika in an enamel bowl.
2. Adjust the amount of hot pepper and garlic depending on your taste preferences.
3. Covered with plastic lids, the snack must be stored in the refrigerator.
4. If you don’t have hot pepper on hand, add ground red pepper to your appetizer.

We hope that from the variety of recipes with photos presented in the article, you will definitely find something to your liking. Or maybe several will become your favorites at once. After all, these are actually the best recipes for preparing this dish.

Be sure to prepare adjika during the season of abundance of vegetables and fruits - after all, this snack is not only healthy, but also incredibly tasty.

With ripe apples and red tomatoes it can be an excellent sauce for meat dishes. This savory preserve has not only excellent taste and aromatic qualities, but also a lot of other advantages.

Despite the established recipe for adjika, cooks and housewives often prefer to prepare this seasoning with the addition of apples. The apple perfectly complements the spiciness of the seasoning, making it not just piquant, but also sweetish. It is also worth noting that tomato, which is part of adjika, gives it not only a pleasant reddish tint, but also fills it with juiciness.

It’s worth knowing: real adjika is a thick paste that can be stored for a long time due to its vigorous composition, which contains a large amount of hot pepper and salt (preservative).

Prepare the necessary ingredients

For adjika sauce you will need an ascetic set of ingredients that can be found in the kitchen of almost any housewife. According to the standard recipe, garlic is always used as the basis, which should be a lot, about 70% of all dry spices. Apples will give you that same, beloved, sweet and sour taste. Tomatoes, juicy and ripe, make an excellent base.

For real adjika sauce, you definitely need fresh hot pepper; about 20% of it is needed. Salt should be only 5% and the same amount of ground black pepper.

How to cook adjika with apples and tomatoes for the winter

Among all the recipes, this one is the most loved among experienced cooks. This option is ideal for the winter season, when you especially want to season the meat with sweet and sour adzhika. This homemade seasoning turns out to be quite spicy, with a sweetish aftertaste.

The required products are tomatoes - you need about three kilograms of them. The best varieties of apples are white filling or Antonovka - 2-2.5 kilograms, 10 young carrots, as well as 5-6 hot chili peppers. Additionally, dried dill or parsley, 5-6 heads of garlic, about one glass of granulated sugar, 200 milliliters of sunflower oil, 2 tablespoons of vinegar, salt to taste will be useful.

It’s worth knowing: in order for adjika to be stored for a long time, it is recommended to sterilize the jars by any convenient method before twisting.

Step-by-step preparation:

1. The first step is to cut the skin off the apples, remove the core from them; the peel is simply removed from the carrots. Remove the seeds from the hot pepper. For connoisseurs of vigorous adjika, it is better not to remove the grains from the peppers.
2. Vegetables and herbs are chopped - not so important - through a meat grinder or blender. The vegetable mass is laid out in a saucepan with thick walls, which is placed over medium heat and brought to a boil. Cook vegetables for approximately 1 to 2 hours.
3. Grind the garlic through a garlic press. When the vegetable mixture has been boiled for a sufficient amount of time, add salt, sugar, pepper, oil and vinegar, and add grated garlic. Additionally, boil the adjika for 10-15 minutes.
4. Fill the prepared jars with adjika, close and roll up.

Boiled with carrots and vinegar

Thanks to carrots, adjika acquires a beautiful golden hue. Carrots also add a certain sweetness and juiciness to the dish.

For carrot adzhika you need 1 kilogram of red ripe tomatoes, preferably soft. It is recommended to use young, juicy carrots; they need, like tomatoes, 1:1. The recipe also includes 10-12 heads of onions, half a kilogram of sweet bell pepper. Apples successfully complement the dish - you need 10 of them. Additional ingredients - 4-5 heads of garlic, 2 chilies, oil, vinegar, salt and sugar 3 tablespoons each.

1. Grind vegetables and fruits into a puree, place in a saucepan and put on the stove to cook. Bring vegetables and apples to a boil. It is recommended to cook them for 20 minutes.
2. Then add butter, sugar, salt and cook the dish for half an hour.
3. At the last stage of cooking, add 2 tablespoons of vinegar.
4. The seasoning is distributed into jars and sealed with lids.

Spicy, with hot pepper

Fans of the popular spicy Caucasian cuisine will certainly appreciate this adjika with the addition of red hot chili pepper. It is the bitter varieties of peppers that make the seasoning truly vigorous and spicy!

Pepper is the main product; it must be hot. Chili will do - about one kilogram. To make the seasoning strong, you need garlic - 5 heads will be enough. An apple will add sourness to the seasoning; 5-6 pieces of the sweet and sour variety will be enough. The necessary spices are coriander (a couple of spoons), 100 grams of salt, preferably rock salt, suneli hops, walnut powder. And, for better preservation, add 2 tablespoons of table or apple cider vinegar 9%.

Cooking steps:

1. Before you start cooking, it is recommended to place red hot peppers on the windowsill for 3 days. This is necessary so that it wilts slightly. Then it needs to be cleared of seeds and roots. Grind in a blender along with garlic cloves and apples.

Important: if you need very spicy adjika, then it is better not to remove the grains from the hot pepper.

1. Crush coriander seeds and suneli hops in a mortar. According to individual preferences, you can add some dill, fennel and saffron seeds to the spices.
2. All components of the dish are mixed well with each other, salt and vinegar are added to them. The result is a thick, vigorous paste, which can become the basis for preparing other types of adjika.
3. Distribute the seasoning into sterile jars and roll up the lids. It is advisable to store such adjika paste in a cool, dry place.

Recipe without vinegar

Adjika without the addition of vinegar is no less popular. It tastes practically no different from the one in which this ingredient is present. An important product in adjika is pepper, preferably strong, and hot chili. You need about 200 grams of it. Sweet tomatoes make adjika juicy and give it a reddish tint - you need 2-3 kilograms of them.

Additional vegetables - sweet bell pepper (about 1 kilogram), young carrots - 10 pieces, 200 grams of garlic cloves. Apples, ideally, should be sweet and sour (1 kilogram). For seasoning you need 200 milliliters vegetable oil, 2-3 tablespoons rock salt, 100 grams of sugar, herbs.

Preparation:

1. Pass the prepared and peeled vegetables and apples through a meat grinder. Pour the mixture into a stainless saucepan or cauldron, bring to a boil and cook for 1-2 hours. It is advisable not to use a lid when cooking so that excess liquid evaporates.
2. Add sugar, salt, vegetable oil, finely chopped hot peppers and herbs. To stir thoroughly. Cook for about 20 minutes.
3. Pour the prepared seasoning into clean jars and roll up the lids.

With added wine

The wine gives adjika a pleasant spicy, refined note - the seasoning is simply finger-licking good! This adzhika perfectly complements game or poultry meat dishes. The classic recipe always includes tomatoes. The tomatoes must be ripe and soft - you need 10-12 of them. Antonovka apples or white filling (4-5 large fruits) will also perfectly complement adjika.

For piquancy, it is recommended to add chili pepper or jalapeno - 1-2 pods. Dry red or semi-sweet table wine is suitable, one glass is enough. Also, in addition to salt (3 tablespoons) and sugar (200 grams), spices, for example, suneli hops, saffron, coriander, are added to taste.

1. Tomatoes and apples are crushed to a homogeneous puree. Then they are poured into a saucepan and cooked over moderate heat. Bring them to a boil and then simmer for 1 hour.
2. Add additional ingredients: finely chopped hot pepper, wine, salt, sugar. Boil for an additional half hour.
3. The finished adjika is poured into clean jars and covered with lids.

Method without preservation

The option for preparing adjika without seaming is practically no different from methods with preservation. The only thing is that you need to take into account a number of features:

• if a decision was made to prepare adjika without seaming, then the jars should be washed and wiped clean in advance;
• It is recommended to store the seasoning in the refrigerator;
• Chili pepper or jalapeno will ideally preserve the product. Garlic can also be preserved well with vegetable oil.

Preparation without cooking

The recipe without any heat treatment greatly simplifies the preparation of adjika. To prepare it, you will need standard ingredients for adjika sauce. Among the above recipes, you can choose the one you like and prepare adjika in a cold way.

It is worth noting: preparation without cooking means that all products are passed through a blender and kneaded into a homogeneous paste.

The ingredients are thoroughly mixed with a wooden spatula, covered with a lid and left on the table for 2-3 hours. Then you need to mix them again and pour the adjika into sterile glass jars.

In a slow cooker

Modern housewives prefer to cook adjika not only on the stove, but also using a multicooker. This method is original in that the “Stew” program is set, and the vegetable mixture is cooked for 60 minutes, after which spices and garlic are added to it.

Multicooker– an ideal option for busy housewives, because adjika will be cooked at a certain temperature and specified time.

The taste of the seasoning will not be inferior to that prepared on a gas stove. One bonus of this type of cooking is that possible burning of the adjika is eliminated.

Raw, with added garlic

It is quite easy to prepare apple adjika without any heat treatment. First, you should prepare all the necessary ingredients from the above recipes. The apples recommended for the recipe are Antonovka, white filling. The best variety of garlic for adjika is domestic, preferably from your own garden.

The secret of this seasoning is in thoroughly grinding the products to a homogeneous substance. It is recommended to add vegetable oil and vinegar to the mixture. Raw adjika, just like during heat treatment, is distributed into sterile jars and stored in the refrigerator.

Sweet

Adjika gets its sweet taste from fruits, such as plums or apples. Additional sweetness is achieved with carrots and sugar. Sweet adjika is recommended to be used as a dressing for borscht and stew, and also, instead of sauce, for meat or puree.

To prepare sweet adjika you will need red tomatoes - approximately 2-2.5 kilograms. It is best to choose sweet and sour, soft apples; about 600 grams will be enough. You will need 3 large carrots, 2 heads of garlic, 1 red hot chili pepper or jalapeno, sunflower vegetable oil. Bulk ingredients: suneli hops (1 tablespoon), sugar - 350 grams, salt, pepper to taste. With plums

Plum adjika will be an original additional appetizer for game, poultry, potatoes, buckwheat porridge with a side dish.

You need to prepare 1 kilogram of sweet plums, 10 apples, 500 grams of tomatoes, 100 grams of garlic, 2 pods of hot pepper. It is also worth preparing salt, pepper, sugar and butter in advance according to individual taste. First of all, the seeds are separated from plums and apples. All products are ground and placed in a saucepan. They should be cooked over moderate heat for 2.5 hours.

When all the vegetables and fruits are cooked, you need to add butter, salt and sugar to them. Boil everything for 20 minutes and roll into jars.

With eggplants

For such a delicious adjika snack you will need: 3 kilograms of fresh tomatoes, bell peppers - 10 fruits, 5 juicy apples, 3 heads of garlic, 2.5 kilograms of eggplants. You also need jalapeno pepper - 2 pods, 3 tablespoons of salt, 2 tablespoons of sugar. For azhdika you need unrefined sunflower oil - 2 tablespoons and 1 tablespoon of vinegar 9%.

Mix vegetables and apples, feed eggplants into a puree, and set to cook. Eggplants are cut arbitrarily and added to the pan when the remaining ingredients boil. Cook everything together for half an hour. Lastly, butter, sugar, salt, and vinegar are added. Seal adjika in sterile jars.

How to store it correctly

To prevent adjika from fermenting and mold from appearing in it, it is recommended to place it in a cool, dark place. A reliable option for storing the workpiece is a cellar, but a refrigerator may also be suitable. The main preservatives are salt and vinegar. A sufficient amount of these ingredients helps preserve adjika and extend its shelf life.

It is worth remembering that real seasoning is practically impossible to waste, since it is very spicy. Also, some housewives recommend adding half a tablet of acetylsalicylic acid to one 0.5 jar. This trick will help preserve adjika even at room temperature.

Conclusion

Adjika with tomatoes and apples will become an indispensable winter snack, provided that it is prepared correctly step by step. If you have all the necessary ingredients, it will be easy to prepare this seasoning even for those who decide to do it for the first time.

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.