Adjika is not spicy with apples. Adjika from apples and tomatoes for the winter: spicy, sweet, sour and spicy

With ripe apples and red tomatoes, it can be an excellent sauce for meat dishes... Such a piquant preservation has not only excellent taste and aromatic qualities, but also a host of other advantages.

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

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).

We prepare the necessary ingredients

For ajic 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 taken as a basis, of which there should be a lot, about 70% of all dry spices. Apples will give the one loved by all, sweet and sour taste... Tomatoes, juicy and ripe, make a great base.

For a real adjicus sauce, fresh hot pepper is necessary, it needs about 20%. Salt should be only 5% and the same amount of black ground pepper.

How to cook adjika with apples and tomatoes for the winter

Of all the recipes, this one is the favorite among experienced chefs. This option is ideal for the winter season, when you especially want to season the meat with sweet and sour adjichka. Such a home-style seasoning turns out to be quite spicy, with a sweetish aftertaste.

As the right products there are tomatoes - they need about three kilograms. The best varieties of apples are white filling or Antonovka - 2-2.5 kilograms, 10 young carrots, and 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 are useful.

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

Step-by-step cooking:

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

Boiled with carrots and vinegar

Thanks to carrots, adjika gets a beautiful golden hue. Also, carrots add a certain sweetness and juiciness to the dish.

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

Grind vegetables and fruits into a puree mass, send to 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.
Then add butter, sugar, salt and cook the dish for half an hour.
At the last stage of cooking, add 2 tablespoons of vinegar.
The seasoning is distributed over the jars and rolled up 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. It is the bitter varieties of peppers that make the seasoning truly vigorous and baking!

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

Cooking steps:

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

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

Crush coriander seeds, hop-suneli in a mortar. For individual preferences, you can add a little dill, fennel and saffron seeds to the spices.
All components of the dish mix well with each other, salt and vinegar are added to them. You will get a thick, vigorous paste, which can become the basis for the preparation of other types of adjika.
Distribute the seasoning in sterile jars, roll up the lids. It is advisable to store such ajica paste in a cool dry place.

Vinegar-free recipe

Adjika without vinegar is no less popular. It tastes almost the same as that in which this ingredient is present. An important product in adjika is pepper, preferably vigorous, and hot chili. It needs about 200 grams. Sweet tomatoes make adjika juicy and give it a reddish tint - they need 2-3 kilograms.

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 vegetable oil 200 milliliters, rock salt 2-3 tablespoons, 100 grams of sugar, herbs.

Preparation:

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

With added wine

The wine gives adzhika a pleasant spicy refined touch - the seasoning is just "lick your fingers"! Such adjichka perfectly complements meat dishes from game or poultry. IN classic recipe there are always tomatoes. Tomatoes should be ripe, 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 or jalapeno pepper - 1-2 pods. Wine is suitable dry red or semisweet table wine, one glass is enough. Also, in addition to salt (3 tablespoons) and sugar (200 grams), spices, for example, suneli hops, saffron, coriander, do not interfere - they are added to taste.

Tomatoes and apples are crushed until smooth and smooth. Then they are poured into a saucepan and cooked over moderate heat. Bring them to a boil and then simmer for 1 hour.
Add additional ingredients: finely chopped hot pepper, wine, salt, sugar. Boil additionally for half an hour.
Ready adjika is poured into clean jars, rolled up with lids.

Method without preservation

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

if it was decided to cook adjika without rolling, then the cans should be washed and wiped clean in advance;
it is recommended to store the seasoning in the refrigerator;
chili or jalapenos - they will ideally preserve the product. Garlic with vegetable oil is also well preserved.

Blank without cooking

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

It is worth noting: the preparation without boiling is that all the products are scrolled through a blender and kneaded into a homogeneous gruel.

The ingredients are thoroughly mixed with a wooden spatula, covered with a lid and left on the table for 2-3 hours. Then they need to be mixed again and poured adzhika into sterile glass jars.

In a multicooker

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- ideal for busy housewives, because adjika will be cooked at a certain temperature and a specified time.

By taste the seasoning will not be inferior to that which was cooked on the gas stove. One bonus of such cooking is that it excludes possible adzhika burning.

Raw, with garlic

Making apple adjika without any heat treatment is pretty easy. First you need to prepare everything necessary ingredients from the above recipes. Apples recommended for the recipe - Antonovka, white filling. Best grade garlic for adjika - domestic, preferably from your own garden.

The secret of such a seasoning is to thoroughly grind the products to a homogeneous substance. It is recommended to add vegetable oil and vinegar to the mass. Raw adjika, as well as during heat treatment, is distributed in sterile jars and sent to the refrigerator for storage.

Sweet

Fruits, such as plums or apples, give adzhika a sweet taste. Additional sweetness comes from carrots and sugar. Sweet adjika is recommended to be used as a dressing for borscht and stew, as well as, instead of sauce, for meat or mashed potatoes.

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

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

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

When all the vegetables and fruits are cooked, then add oil, salt and sugar to them. Boil for 20 minutes and roll up in jars.

With eggplant

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

Vegetables and apples, eggplant feed, twist into a puree state, cook. The eggplants are chopped randomly and added to the pot when the rest of the ingredients are boiling. Cook everything together for half an hour. Last but not least, add oil, sugar, salt, vinegar. Close Adjika in sterile jars.

How to store correctly

So that adjika does not ferment and mold does not appear in it, it is recommended to put it in a cool, dark place. A reliable storage option for the workpiece is a cellar, but a refrigerator may also work. The main preservatives are salt and vinegar. Adequate amounts of these ingredients help preserve adjika and extend its shelf life.

It is worth remembering that the real seasoning can hardly be lost, as it is very spicy. Also, some housewives recommend adding half an acetylsalicylic acid tablet to one 0.5 jar. This trick will help keep adjika even at room temperature.

Conclusion

Adjika with tomatoes and apples will become an indispensable snack for the winter, provided that step by step cooking... If all are available the right ingredients, it will be easy to prepare this seasoning even for those who decided to do it for the first time.

You can prepare a savory supplement with or without vinegar. Some recipes use sterilization, heat treatmentwhile others suggest spinning without cooking. The composition of the seasoning also differs. Experienced chefs add not only tomatoes, apples, carrots, but also plums, pumpkin, horseradish, zucchini, even pears, blackberries. Thanks to spices and herbs, the jar, open in winter, exudes an appetizing aroma, whets the appetite during lunch.

Adjika is not only a spicy product, but also very useful. It speeds up metabolic processes in the body, enhances blood circulation, increases potency, has a bactericidal, antiviral effect.

Preliminary preparation

Cooking spicy adjika requires preparing vegetables. Particular attention is paid to the quality of products, their freshness. It is important to comply with the technology of cooking or stewing, sterilization of cans and lids. Experienced housewives know several important secrets to create delicious savory snacks.

Explosion prevention. To prevent the seaming from fermenting and exploding, use only rock salt - not iodized, which causes damage to the workpieces.
Hand protection. When peeling, grinding hot peppers, work only with heavy rubber gloves. Hot chili can cause skin burns.
Container preparation. Use clean, dry, pre-sterilized lids and jars for seaming. Process them with steam or boiling water, heat them in the oven, microwave.
Selection of ingredients.Choose fleshy, ripe tomatoes for harvesting, and sour, green apples. Take a dense pepper, one grade. Make sure that there are no spots of rot, cracks, dents on the fruits.

The preliminary preparation of vegetables includes six simple procedures that are understandable even for a beginner in the preservation business.

Tomatoes. Scald with boiling water, then sprinkle cold water... Remove the skins from the fruit, cut out the dense parts next to the stalks.
Carrot. Wash, peel with a knife. Cut large root vegetables into pieces so that it is more convenient to scroll with a meat grinder.
Apples. Wash, peel, cut stems, seeds. Then cut into wedges.
Peppers. Wash. Wearing gloves, free from stalks, seeds, white internal partitions. Scald with boiling water to soften.
Garlic. Divide the head into slices. Peel the teeth off using a knife.
Greens. Go through the bunches, removing weeds, tough stems, roots. Rinse under the tap, dry.

It is best to use a meat grinder or food processor for chopping vegetables. You can also take a blender, but the mixture ground with it will be liquid, the adjika will turn out to be watery.

Adjika with apples and tomatoes for the winter: a classic version

Features. Sweet and sour adjika with apples, tomatoes and carrots is considered classic version, requires heat treatment of ingredients. Basic recipe also contains garlic, vinegar, Bulgarian bell pepper... This combination gives the preparation a piquant sour taste, light sweetness.

What to prepare:

tomatoes - 3 kg;
sour apples - 1 kg;
bulgarian pepper - 2 kg;
carrots - 1 kg;
vegetable oil - one glass;
sugar - one glass;
garlic - a whole head;
salt - half a glass;
vinegar 6% - 50 ml;
chili - three pods.

How to do

Prepare vegetables in advance.
Pass through a meat grinder alternately, mix, leaving the garlic aside for now.
Place a saucepan or bowl over a fire.
After boiling on the stove, simmer for about 40-50 minutes.
Add all the remaining ingredients, mix, boil for another ten minutes.
Spread the thick mass in banks, roll up.
Keep inverted containers under a blanket overnight, send for long-term storage.

It is better to take apples for harvesting sour varieties, for example, "Granny Smith", "Antonovka". It is advisable to select pepper pods in red or at least orange in order to make the appetizer bright and appetizing in appearance.

Other popular recipes

The classic recipe for apple-tomato adjika can be changed at will, experimenting with spices and ingredients. For those who like it more spicy, it is recommended to increase the amount of chili and garlic, add horseradish. Fans of a mild taste will have to add carrots, zucchini, plums, pumpkin or sugar to the composition. Below are the most popular spicy seasoning variations, which are easy to prepare.

Sharp

Features. Sharp homemade adjika with apples differs from the usual snacks in that it contains walnuts and cinnamon. It cooks quickly, does not require cooking. From a small amount of ingredients, about 1.5 liters of aromatic and tasty preparationadding spice to dishes.

What to prepare:

bulgarian pepper red - 1 kg;
sour apple - one;
fleshy tomatoes - three pieces;
garlic - head;
coriander - two tablespoons;
chili - three red pods;
shelled walnuts - 240 g;
seasoning hops-suneli - one tablespoon;
cinnamon powder - two pinches;
salt.

How to do

Peel vegetables and fruit, grind with a meat grinder.
Fry nuts in a dry frying pan, grind in a mortar.
Mix all the ingredients from the recipe.
Let it brew for about an hour. Stir again, add salt if necessary.
Arrange in dried jars.
Close with nylon caps.

Salt should be added to taste, sprinkling with small pinches, tasting the workpiece after each stirring. After a couple of days, it is advisable to taste the adjika again, if necessary, add more salt.

Sweet

Features. Adjika from apples does not have to be fiery-burning - many people like the sweetish taste with hints of pepper and garlic. Pumpkin will help to make the seasoning for meat or vegetables tender. It will give a piquant aroma, add color to the consistency after cooking.

What to prepare:

tomatoes - 2.5 kg;
pulp of sweet yellow pumpkin - 700 g;
carrots - 200 g;
bulgarian pepper - 0.5 kg;
table vinegar - 70 ml;
salt - 70 g;
apples - 200 g;
vegetable oil - 250 ml;
garlic - three heads;
sugar - 50 g;
laurel - two leaves;
coriander - 1 g.

How to do

Peel all fruit and vegetable ingredients, grind with a meat grinder.
Stir in a saucepan, put on fire.
Bring to a boil, reduce.
Cook for an hour and a half, stirring occasionally, add oil, add spices.
Boil the mixture for another 30 minutes.
Sterilize the cans at this time by steaming or in the microwave.
Divide the hot mass into containers with a volume of 250-450 ml, seal with a key or a seaming machine.

Raw

Features. Raw adjika is called due to the fact that it is prepared without cooking, it allows you to preserve all vitamins and nutrients for the winter. If all the rules for preparing the ingredients are followed, the product will be stored for about two to three months in the refrigerator.

What to prepare:

paprika pepper - 3 kg;
sour apples - 500 g;
hot chili - 450 g;
cilantro - medium bunch;
carrots - 0.5 kg;
salt - 100 g;
vegetable oil - 0.5 l;
sugar - a tablespoon;
garlic - 500 g.

How to do

Grind paprika peeled from seeds with a blender.
Grate apple and carrot wedges on a coarse grater.
Finely chop the chili and garlic cloves with a knife.
Combine products with spices, add oil, stir.
Dispense into clean, sterilized, small containers, leaving 1.5 cm empty.
Pour two to three tablespoons of vegetable oil on top. Close with plastic caps or screw tight.

The vegetable oil on the surface of the vegetable mass will protect the product from mold and spoilage. After filling, it is no longer possible to turn the container over, shake or stir the contents.

With red wine

Features. Spicy adjika with apples for the winter will be praised by guests if prepared with the addition of a glass of red wine. Fragrant and tasty addition will make everyone wonder about its composition, transform the taste of meat, fish dishes and even an ordinary slice of bread.

What to prepare:

tomatoes - ten;
red wine - 200 ml;
green apples - four sour fruits;
bell pepper - one fruit of any color;
chili - two pods;
sugar - two-thirds of a glass;
salt to taste.

What to do

Cut the peeled green fruits into cubes, pour into a saucepan and pour over the wine.
Pour sugar on top.
Put the pan on fire, after boiling, keep on the stove for five minutes.
Twist the vegetables with a meat grinder, also grind the apple slices stewed in wine.
Mix the ingredients, boil for 15 minutes, add the rest of the recipe.
Cook for five minutes, then remove from the stove, leave under the lid for 20 minutes.
Distribute the hot mass in containers, preserve.
Store in the refrigerator during winter.

With plums

Features. The idea of \u200b\u200bcooking is soft and sweet, but at the same time spicy adjika originates from tkemali - spicy georgian sauce based on plums. The combination of fruits, herbs and vegetables creates a rich, unique taste that successfully complements the main dishes. The additive is prepared for about an hour and a half, rolled into sterilized containers.

What to prepare:

carrots - 2 kg;
ripe tomatoes - 4 kg;
onions - 2 kg;
bulgarian red pepper - 2 kg;
apples - 2 kg;
plums - 2 kg;
chili - 400 g;
sugar - 300 g;
coarse rock salt - four tablespoons;
fresh parsley - three large bunches;
garlic - 600 g;
fresh dill - two large bunches;
vinegar 9% - 200 ml.

How to do

Prepare fruits and vegetables. Remove the seeds from the plums. Tomatoes do not need to be skinned.
Set aside the garlic for now, pass the rest of the food through a food processor.
Transfer to a saucepan, cook on the stove.
Boil, reduce heat, cook for about an hour. Stir.
Chop the garlic cloves and herbs with a knife, add to the boiled mass, salt and sweeten.
Pour oil and vinegar here.
Stir, cook for another 20 minutes.
Spread hot adjika in jars, preserve.
Wrap up. Leave under a blanket overnight.
Store in the basement in winter.

If you want more sharp workpiece, do not remove the seeds from the chili. Take any kind of plums, you can yellow - with them the additive will turn out to be a beautiful color.

With zucchini

Features. The recipe for making adjika with apples and zucchini for the winter is familiar to many housewives. It allows you to create a delicate addition with a slightly pungent flavor imparted by hot peppers, tomato paste and garlic. Zucchini and apples soften the pungency, the olive adds piquancy.

What to prepare:

medium-sized zucchini - 0.5 kg;
apples - 200 g;
bulgarian pepper - three fruits;
chili - two pods;
garlic - six cloves;
carrots - 200 g;
tomato paste - one tablespoon;
sugar - four tablespoons;
olive oil - 100 ml;
table vinegar - 20 ml.

How to do

Grate fruits and carrots on a coarse grater, pass the prepared vegetables through a meat grinder.
Combine the ingredients in a large saucepan or bowl, leaving the garlic gruel for later.
Cook after boiling over low heat for an hour and a half, stirring occasionally.
Then add salt, sugar, garlic mass to the mixture. Pour in tomato paste, olive.
Stir, cook for another 40 minutes.
Pour vinegar five minutes before the end of cooking.
Divide the mixture into 0.5 liter cans, roll up.

With horseradish

Features. "Live" seasoning with horseradish will suit fish dishes, complement the taste of meat, borscht. The absence of heat treatment will allow you to keep all the nutrients and vitamins in the mixture. The additive without preservation will appeal to men who will appreciate both the aroma and the pungentness of the piquant adjika.

What to prepare:

fleshy ripe tomatoes - 1 kg;
horseradish rhizomes - 100 g;
garlic - 100 g;
carrots - one;
an apple is one;
onion - one;
bulgarian pepper - one;
lemon juice - squeezed out of half a lemon;
ginger root - 50 g;
parsley - a bunch;
cilantro - a bunch;
sugar - a tablespoon;
salt - a tablespoon;
spice.

How to do

Prepare vegetables. Remove the top layer from the roots of horseradish and ginger with a knife.
Cut into pieces, scroll with a meat grinder.
Chop the greens.
Mix all the ingredients of the recipe by squeezing the lemon juice into the mass, leave for a couple of hours.
Arrange in sterilized jars, close with nylon caps.
Store in the refrigerator in winter.

From spices and dry seasonings, you can use ground pepper mixture, suneli hops, coriander, paprika, cumin, or cinnamon for flavoring. It is easy to replace parsley with basil, dill if desired.

No vinegar

Features. Adjika with apples without vinegar turns out to be softer in taste, does not have a specific smell. A natural product is stored no worse than other blanks without cooking, it does not get moldy in jars under iron lids. Chili and garlic are the preservatives in the seasoning without vinegar.

What to prepare:

sweet pepper paprika - 2 kg;
tomatoes - 2.5 kg;
apples - 0.5 kg;
chili - four pods;
carrots - 0.5 kg;
garlic - one head;
onions - 0.5 kg;
salt - three tablespoons;
sugar - three tablespoons;
vegetable oil - 250 ml.

How to do

Prepare the ingredients, mix everything in a saucepan except the garlic mass.
Simmer for an hour on low heat.
Add finely chopped pieces of garlic.
Immediately spread over small cans, roll up.

In a multicooker

Features. You can cook adjika with apples not only on the stove. For this purpose, a multvark is also suitable. The extinguishing process will not take much time, it will simplify the work of the hostess. The workpiece will turn out to be delicate, not too sharp, pleasant in taste and color.

What to prepare:

dense tomatoes - 1 kg;
antonov apples - 0.6 kg;
garlic - medium-sized head;
hot chili - two pods;
carrots - three roots;
salt - one and a half tablespoons;
bulgarian pepper - seven pieces;
sunflower oil - 100 ml;
sugar - two tablespoons.

How to do

Prepare food without touching the garlic and chili yet, grind with a blender or process with a meat grinder.
Pour in oil, mix.
Transfer the mixture to the multicooker bowl, simmer with the lid closed in the "Stew" or "Cooking" mode.
Grind salt, sugar, seedless chili and peeled garlic in a mortar until smooth.
Add to the vegetable mass, mix, simmer for another 35-40 minutes, until it thickens.
Arrange in dry glass containers, tighten for the winter.

Homemade apple adjika for the winter, cooked by hand, benefits the body, increases appetite, and improves mood. However, when consumed without restrictions, the spicy additive sometimes causes irritation of the gastric mucosa, therefore, it should be added to dishes without fanaticism.

Reviews: "The combination is unusual and tasty"

I have been making such adjika for many years, 2 tbsp of salt. I cook for 1 hour tomatoes, apples, carrots, sweet and hot peppers (everything is scrolled in a meat grinder). I turn it off, let it cool and add the crushed garlic, sugar, salt, vinegar, oil, mix everything well and put it in jars. it turns out 5 liters. Try it in my way, garlic does not lose its flavor flavor when cooked. stands all winter in the hole.

Irina, http://www.russianfood.com/recipes/recipe.php?rid\u003d124350

Evgeniya Zhikhareva, http: //flap.rf/Food/Adzhika

I just adore Adjika, I have tried thousands of cooking recipes and stopped at only a few proven and not prepared for the first time, but every year I am looking for something new and really tasty. So I decided to experiment with apples this year. I express my deepest thanks for detailed recipe... Indeed, the combination is unusual and delicious! I was satisfied!

Knopa, https://1000.menu/cooking/3337-adzhika-s-yablokami

A Georgian delicacy for lovers of spicy snacks is adjika. 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.

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, hotter.

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. The addition of tomatoes reduces the spiciness of the dish. If you want to make 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:

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.
For cooking, you can use an aluminum pan, if it is not damaged. Sintered metal or cast iron dishes are more suitable.

We prepare the necessary ingredients

Apples add aroma 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 - those that you create, taking into account 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 sour apples and one head of garlic, 9% vinegar - ¼ cup, salt - 40 grams, sugar - 0.5 cups.

Prepare vegetables.
Grind the fruit and pour into a saucepan.
Salt, add sugar, wait until it boils.
After 30 minutes, pour in the vinegar.
Cook for another five minutes.
Transfer to prepared glass jars.
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 kg 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.

Grate the carrots.
Grind vegetables and fruits.
Chop the onion in a blender.
Finely chop the garlic.
Pour the mashed mixture into a saucepan. When it boils, make the fire less and leave for half an hour.
Pour in chopped garlic.
Add chili pepper, previously chopped.
Salt, add sugar.
Pour in vinegar and oil.
Cook for another 10 minutes.
Without waiting for cooling, transfer to glass jars.
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 spicy sauce will be the main component. 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 sunflower oil;
½ cup sugar;
2 tablespoons of salt;
table vinegar ¼ glasses.

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

Vinegar-free recipe

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

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

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

Method without preservation

2 kilograms of tomatoes, 5 heads of garlic, 500 grams of sweet pepper, 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

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

Grind the paprika.
Remove the husk from the garlic.
Remove the skin from the tomatoes, cut the stalks.
Grind all vegetables.
Finely chop the dill.
Mix all ingredients.
Leave to ferment for 3 days.
Arrange in clean jars and cover with nylon lids.
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 for the entire food. There is no need to constantly monitor and stir, since a special coating protects against burning.

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

We clean, grind and mix all products.
Add spices.
Pour into the multicooker bowl and set the cooking timer for 1 hour.
Adjika is ready, it remains to transfer it to the container.
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.

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

Wash vegetables and apples, peel (remove the skin), chop.
Mix, put the pan on fire. Cooking time is 1.5 hours.
Pour in vegetable oil, add seasonings.
Put the prepared 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 cup, 0.5 cups of vinegar 9%, an incomplete glass of sugar and salt - 2 tablespoons.

Grind vegetables, plums and apples until puree.
Heat the garlic, chop the herbs.
Cook in a large container for about 1 hour.
Add herbs, garlic, spices.
Cook for 15 minutes.
In the last 5 minutes add sunflower oil, last minute vinegar.
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.

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

How to store 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 is best not to add it to your preserves.

If you love spicy food and constantly add to different dishes all sorts of hot seasonings and sauces, then this article is created especially for you! I suggest that you partially abandon the usual store-bought hot ketchups, and instead prepare delicious homemade adjika with apples!

And not just cook, but also preserve in jars for the winter, so that you can open a jar of spicy at the right time without going to the store aromatic sauce, homemade, as natural as possible, without unnecessary and dubious additives.

After all, now is just the right time! The season goes by fresh vegetables and fruit, and with it the season begins winter preparations... Preserving vegetables, salads and sauces from them is a simple and even quick matter.

Previously, an article has already been laid out about, here we will prepare this spicy pasty seasoning with the addition of apples. Why are apples needed and what to expect from such a snack?

Apples give a light sweetness and aroma, which, in combination with hot peppers, sour vinegar and tomato, salt and spices, creates a wonderful interweaving of tastes! Apple mass makes adjika thicker, tender, pasty.

Below you are suggested 3 popular recipe adjika with the addition of apples, intended for storage in jars for the winter. Choose the option you like, follow the instructions, and very soon you will have several jars of wonderful hot sauce.

Recipes

Adjika with apples, tomatoes, carrots and peppers

A wonderful recipe for adjika with apples, tomatoes and carrots, which is rolled into jars without sterilization, which means that cooking will be as fast and simple as possible.

I want to note that apples are not the most important ingredient here, on the contrary, each product is good in its own way, and without the same carrots, this adjika will already have a less multifaceted taste. Again, you can customize the recipe to your preference if you want, there are no restrictions.

Ingredients:

Fleshy tomatoes - 2.5 kg.
Apples (sour or sweet) - 1 kg.
Bulgarian pepper - 1 kg.
Carrots - 1 kg.
Burning bell pepper - 60 g.
Garlic - 200 g.
Sunflower oil (odorless) - 250 ml.
Sugar - 150-200 g (a lot of sugar according to the idea);
Salt - 40 g.
Vinegar 70% - 1 / 4-1 / 2 tsp;

How to cook adjika with apples and tomatoes

The first step is to prepare the apples and all the vegetables. We wash the apples, cut off the peel, remove the cores with seeds, stalks, then cut into small slices.

We clean from seeds and cut the bell peppers, clean and wash the carrots, remove the stalks from the tomatoes, then similarly cut them into halves or slices. We clean the cloves of garlic; you do not need to remove the seeds from hot peppers.

Here are all the ingredients processed and arranged in cups. Now all this needs to be thoroughly grinded.

We pass all the pieces through a meat grinder. This is how we need a homogeneous vegetable mass. Put the garlic and hot peppers in a separate cup, since they are added at the very end, everything else can be mixed immediately.

If you do not have a meat grinder, then you can try to grate everything on a medium or fine grater. Of course, it will be very troublesome, and the adjika itself will turn out to be different in consistency.

We take a large saucepan, put the tomato mass, apple, carrot, and rolled sweet peppers into it. Mix well and place on the stove. Bring to a boil over low heat, then cook for about 1 hour from the moment of boiling.

Do not forget to come up and stir from time to time so that nothing burns anywhere. The pan should be thick-bottomed.

An hour has passed, pour vegetable oil into a saucepan, add sugar, salt, then spread scrolled garlic with hot pepper. Mix again and cook on low heat for about 15-20 minutes.

Time is up, now we add vinegar. Here is the vinegar essence, you need it just a little, a quarter of a teaspoon. If you have table vinegar (9%), then you can add more, about 30 ml.

Stir again, that's it, it's time to seal the cans.

Banks by this time should already be washed and sterilized, the same applies to their lids. It is advisable to use small jars here, 0.5-1 liter will be just right.

Fill the jars to the brim with hot adjika, immediately roll up the lids. We wipe the jar, check everything for leaks.

Turn the canned adjika over, cover it with a blanket or other thick dense cloth. After complete cooling, you can already transfer to the place long-term storage, it should be cool and without light.

Of the spicy things, I would like to advise you to make these. Bright and aromatic appetizer, which will perfectly complement any meal.

Recipe for adzhika from apples for the winter "lick your fingers"

Insanely delicious homemade adjika made from apples and different vegetables... What is the difference from the previous option? Here we cook without tomatoes, but with zucchini. Adjika outwardly resembles, the same thick and yellowish, but only with a different taste.

Be sure to try this adjika if you are bored with the familiar combinations with tomatoes and peppers.

For cooking you will need:

Zucchini - 5 kg.
Apples - 1.2 kg.
Carrots - 0.9 kg.
Sweet pepper - 1 kg.
Hot red pepper - 220 g.
Garlic - 220 g.
Sugar - 200 g.
Salt - 100 g.
Sunflower oil (odorless) - 500 ml.
Vinegar (9%) - 125 ml.
Ground pepper mixture (optional);

Cooking and rolling without sterilization

Start again by cleaning and slicing all the ingredients. Cut off the skin from apples and zucchini, remove seeds. We clean peppers, garlic, carrots. Then everything needs to be cut into small slices so that they fit into the meat grinder.
We scroll all the chopped vegetables and apples through a meat grinder, put the resulting homogeneous thick mass into the pan in which we are going to cook.
Add salt, sugar, butter, mix, then put on the stove.
Cook over low heat, slowly bring to a boil. After boiling, cook for about 1.5 hours, at the end pour in vinegar, simmer for another 10 minutes. Adjika is ready!
We place sterile jars next to each other, fill them with freshly brewed marrow-apple adjika. We immediately roll up sterile lids. I advise you to leave a little to sample.
Turn the jars over, cover them with a thick cloth. We leave it alone until they cool completely.

Adjika with tomatoes and apples (recipe for the winter)

Delicate bright adjika with apples and tomatoes, as well as onions and garlic. There are specifically no other vegetables in the form of carrots or anything else to make the taste as apple and tomato as possible.

The recipe is designed so that adjika is kept in the refrigerator, so vinegar is not needed here.

Ingredients:

Tomato juice - 2.5 liters.
Tomatoes - 0.5 kg.
Apples - 0.7-1 kg.
Garlic - 150-200 g.
Onions - 2 heads;
Sugar - 2-3 tbsp. spoons;
Salt - 1-1.5 tbsp spoons;
Adjika powder (seasoning) - 1-3 tbsp. spoons (to taste);
Vinegar - optional;

Cooking process

As you noticed, in this recipe, there are fewer tomatoes. If you wish, you can change the proportions of juice and tomatoes at your discretion (make more tomatoes, less juice, etc.).
Scald the existing tomatoes with boiling water, peel them off, then cut them into slices. Also peel the apples, remove the pits, cut the fruits into halves or quarters. Clean, then chop the onion and garlic.
Now put the tomatoes, apples and onions in a saucepan. We pour in to them tomato juice (from a store or home).
Bring the contents of the saucepan to a boil, then reduce the heat and simmer until the juice is reduced by 50%.
Excess moisture evaporated, the mass boiled down and became noticeably thick. Add salt, sugar, adjika seasoning. Squeeze the garlic here. Stir and cook for another 10-15 minutes.
Now all this needs to be turned into a homogeneous mass using a hand blender. If you do not have a blender, then you need to grind all the ingredients in any way before cooking, so that later there will be no hassle.
We fill sterile jars with hot adjika, tighten the lids. Let it cool completely, and then move the jars to the refrigerator.

If you plan to store not in the cold, but in conditions closer to room temperature, then at the end of cooking, pour in a few tablespoons of 9% vinegar. Then, as usual, we lay out the sauce in sterile jars.

And here is a video of making apple adjika

Many who want to make apple adjika ask a similar question: "What kind of apples should I take for adjika, what sort, sweet or sour, yellow, green or red?"

In general, you can cook absolutely from any apples, the main thing is that they are normal, fresh, without worms, etc. Even ranetki will do. Here you just need to keep in mind that if adjika is made from sour apples, then this sourness should be compensated for with additional sugar and salt. Conversely, if the apple is too sweet, then there is less sugar and more salt.

In addition to dry powdered spices and seasonings, you can add various fragrant herbs. Cilantro, basil, parsley, etc. All this needs to be thoroughly chopped to a puree state. As a result, the taste of adjika will change, and the very color of this sauce will take on greenish tints.
Walnuts will give a special flavor. Grind them finely, finely, and then put them in a common cooking pot.
Since we make adjika for the winter, in jars, heat treatment is carried out. In general, you can simply mince tomatoes, apples, bell and hot peppers, garlic. Add a little vegetable oil, salt, sugar, coriander. This mixture can be stored in the refrigerator without any problems (but not too long).

Here is a video example raw adjika from apples

If you liked the material, be sure to share the link to this article in social media. networks. Bon appetit and great mood!

In cooking, there are many dishes that, having become extremely popular, have significantly changed. Adjika is one of these dishes. The original composition of the spicy Abkhazian seasoning was rather austere. This can be judged by the name: in the homeland, adjika was called adjiktsattsa, which means "salt rubbed with something." And they ground salt with red pepper, herbs and garlic.
Authors popular dishas in the case of the Hungarian goulash, there were shepherds. For the sheep to eat better and gain weight, they took salt with them, which they mixed into the food of the animals to whet their appetite. Shepherds soon noticed that salt mixed with spices, pepper and garlic was quite tasty, and they began to use the dish in addition to meat, soups, etc.
Having spread throughout the world, the famous culinary product was enriched with ingredients that were not previously included in its composition - bell peppers, apples, tomatoes, etc. New adzhika recipes are also appearing. To summarize, anybody can now be called adjika spicy dish, which includes garlic and pepper. So, there are known recipes for adjika from zucchini, pumpkin, beets, plums, etc. This recipe for adjika with apples for the winter includes bell peppers, tomatoes, carrots, apples, and of course, garlic and hot peppers.

TIME: 1 hour 10 min.

Light

Servings: 10

Ingredients

red tomatoes - 2.5 kg,
bulgarian pepper - 1.2 kg,
carrots - 0.8 kg,
sour green apples - 1 kg,
garlic - 180 g,
bitter pepper - 80 g,
sugar - 1 glass
salt - 0.25 cups,
vinegar - 1 glass
vegetable oil - 1 glass.

Preparation

All components of the dish must be thoroughly washed, cleaned (as needed). Peel the apples and cut them into pieces, and do the same with tomatoes.

Peel the garlic too.

Extract the middle from the bell pepper.
Hot pepper can be used entirely, except for the tail.
Peel the carrots too.

Next, we pass all the ingredients (except for garlic) through a meat grinder or grind with a blender.

Put in a large saucepan or bowl, add sugar and salt.

Cook the mass for one hour from the beginning of the boil.

Then add the garlic squeezed through the garlic press, vegetable oil, vinegar.

Cook for another 25 minutes.

Then pour hot adjika with apples into sterile jars and roll them up with boiled lids.

Canned adjika can be served with kebabs, meat dishes, some add it to pasta, shawarma, and soup-kharcho, pilaf and borscht are cooked on its basis. Nuggets, french fries and other dishes are also eaten with adjika.

Recipe number 2. Spicy adjika with apples, tomatoes and horseradish

Adjika is an appetizer that is often prepared from hot peppers, tomatoes and herbs. It is usually used in addition to meat dishes. In addition, it goes well with soup, borscht or vegetable salad... And lovers of hot spices simply spread adjika on fresh crispy bread on top of butter.

The authorship of the recipe is disputed by Abkhazia and Georgia. According to legend, when the shepherds in the spring took their sheep to the mountains for pastures, the owners of the flocks gave the shepherds salt for the animals being grazed. The thirsty sheep began to eat grass and drink more water. Thanks to this feature, they gained weight faster. But the shepherds did not always use salt as intended. They began to add garlic, dill and other herbs to it. This is how this famous spicy snack - adjika.

There are many recipes for making adjika. Today it is difficult to single out a single classic version.

I propose one of the ways to prepare hot adjika for the winter from apples, tomatoes, horseradish, bell peppers and hot peppers, with the addition of spices and herbs.

Ingredients:

tomatoes - 2 kg;
sweet red pepper - 1 kg;
green apples - 350 grams;
hot red pepper - 150 grams;
horseradish root - 250 grams;
carrots - 500 grams;
garlic - 15 cloves;
parsley greens - 30 gr.;
purple basil - 30 gr.;
salt (coarse, better sea) - 2 tbsp. spoons;
coriander (seeds) - 2 tbsp spoons;
sugar - 2 tablespoons;
vinegar - 1 cup.

Step-by-step recipe for making adjika from pepper, apples and tomatoes:

Hot peppers must be placed in water for 5 hours. After this time, seeds are removed from the pods. Do this task very carefully. Gloves are advisable.
Parsley and basil should be washed, separated from the stems and left to dry on a towel.
Peel and cut the bell peppers in half.

Cut the tomatoes into slices.

Peel and clove the garlic.

Wash the apples and cut into slices, removing the peel and seeds.

Grind hot pepper pods and herbs through a meat grinder or in a blender.

Grind coriander seeds in a mortar and then add to the rest. Salt is added there and everything is thoroughly mixed.

Then pass the bell peppers, apples, horseradish, carrots and tomatoes through a meat grinder. Mix everything and combine with other chopped ingredients.

Now proceed to the process of cooking the spicy apple-tomato mass. It is advisable to use an aluminum pan for this. This will avoid burning.
After boiling, boil for another hour. Then add salt, sugar and vinegar. Boil for another 15-20 minutes.