Adjika with apples: the best recipes with photos. Adjika with apples for the winter: sweet and sour sauce for all occasions

Adjika is a collective recipe, every nationality, but what is there, almost every village in the Caucasus and Transcaucasia is proud of its truly correct sauce.

There is nothing strange in this, there are, perhaps, no less shish kebabs and pilafs. They are often served with spicy seasoning.

Adjika from tomatoes and garlic with apples - general principles of cooking

A spicy sauce of tomatoes and garlic with apples is prepared by chopping vegetables and fruits with or without further boiling.

It is preferable to take vegetables and apples that are well ripened and not overripe, without signs of spoilage and rot. Rinse well and dry thoroughly before use. Those requiring cleaning are washed again after that.

Grind vegetables and apples in a meat grinder, grater or food processor. This is done before or after cooking.

Hot peppers add spiciness to any adjika, they are usually used without seeds, but if you want to get a spicier sauce, the seeds are not removed.

Garlic saturates adjika with its aroma and gives additional sharpness. It, like other vegetables, is crushed and added 5-10 minutes before the end of cooking. If you do this earlier, the aroma will disappear when boiled.

Spices are laid along with garlic so that they have time to open up. They are added to taste or according to the recipe.

Adjika from tomatoes and garlic with apples can be stored for the winter if it has undergone the appropriate heat treatment. The boiled sauce is still hot packaged in sterile jars of suitable volume and rolled up with boiled lids, while observing all the rules of preservation. Raw adjika has a short shelf life. Even storing such a sauce in the cold will not save it from souring.

Thick homemade adjika from tomatoes and garlic with apples - "Spark"

Ingredients:

Five kilos of ripe tomatoes;

2 kg of sweet pepper;

1 liter of lean, frozen butter;

Capsicum bitter (red) pepper - 300 gr.;

2 kilos of carrots;

300 gr. peeled garlic;

2 kilos sweet and sour apples.

Cooking method:

1. Cut the tomatoes in half. Often inside the tomatoes you can see a light hard pulp - you need to remove it as well.

2. Cut the sweet pepper lengthwise, remove all the insides from the peppers along with the seeds, rinse each half again to wash off their remnants.

3. Treat hot peppers in the same way. But, if you want adjika to be more spicy, leave the seeds, cut off only the stalk.

4. Peel carrots and apples. Cut the root crops into medium-sized pieces, and cut the apples into four slices and remove the seeds from them along with the seed box.

5. Grind all prepared vegetables with a meat grinder, and, shifting into one large container, mix.

6. Press the garlic into the vegetable mixture through a press, add oil and table salt. Stir well again and place the container over medium heat.

7. As soon as the vegetable mass boils, lower the heat a little and cook with a slight boil for the vegetable mass for 2 hours. Don't forget to stir otherwise the sauce will burn.

8. Without cooling adjika, pack in sterile glass containers and tightly seal with seaming lids, rolling them with a special key.

Adjika from tomatoes and garlic with apples and herbs without cooking

Ingredients:

Half a kilo of ripe tomatoes;

One kilogram of fleshy sweet pepper;

A small bunch of parsley;

Three pods of large hot peppers;

Three small heads of garlic;

A bunch of dill;

Two large apples.

Cooking method:

1. Cut off the stems of sweet and hot peppers. Then cut the peppercorns in half and carefully select the seeds from them. Rinse the halves under running water and dry well.

2. Cut off the coarse stems of the parsley and dill. Sort the greens, wash each branch separately with cold water and spread them on a towel so that they dry well.

3. Peeled apples cut into slices and remove the middle with seeds.

4. Pass all vegetables through a large grate in a meat grinder. Mince the garlic in the same way.

5. Finely chop the dill and parsley with a knife or also twist in a meat grinder.

6. Mix all the crushed ingredients in one large container, adding salt to your taste.

7. Spread adjika in clean, preferably sterile containers and close with boiled polyethylene lids. Store seasoning only in the refrigerator.

Adjika from tomatoes and garlic with apples and vinegar

Ingredients:

Antonovka apples - one kilogram;

Ripe large tomatoes - 2.5 kg;

One kilo of carrots;

200 gr. garlic;

Seven hot peppers;

200 gr. Sahara;

A glass of ordinary 9% vinegar;

Refined sunflower oil - 1 tbsp.;

A kilo of fleshy sweet pepper;

A quarter cup of salt.

Cooking method:

1. Cut the peel from carrots and apples, peel the husk from garlic. Cut the carrots into medium-sized rings, crush the garlic cloves or grate into the smallest chips.

2. From both varieties of pepper, remove the seeds by cutting the peppers in half lengthwise.

3. Cut the tomatoes into large slices. Remove the stalks and white firm flesh, which is often found in tomatoes.

4. Cut the apples into large slices and remove the seeds, do not remove the peel.

5. Chop apples, carrots, hot and sweet peppers with a meat grinder. Mix the vegetable mass well and boil it over low heat for one hour.

6. After that, cool a little, add salt, chopped garlic, granulated sugar, mix.

7. As soon as salt and sugar dissolve well, pour vinegar with vegetable oil into adjika. Mix well again and pack in clean jars. Pour a little high-quality sunflower oil on top of each and close the lids, but do not seal them tightly.

Spicy adjika from tomatoes and garlic with apples and wine for the winter

Ingredients:

Green sour apples - 4 pcs.;

One peppercorn sweet fleshy pepper (red);

Ten fleshy tomatoes;

Hot pepper - 1 pc. or a spoonful of hot pepper sauce (for example, "Chili");

head of garlic;

A glass of sugar;

A glass of dry wine;

Three tablespoons of salt, without a slide.

Cooking method:

1. Peel the seeds from the sweet pepper and cut into pieces together with the tomatoes.

2. If you add fresh hot pepper, also chop it with a knife, rub the garlic with small chips.

3. Peel and cut the apples into large slices, cut out the seeds from them. Then transfer the fruit to a deep saucepan and pour over the wine so that it almost completely covers the pieces. Simmer the apple slices over low heat until they soften, i.e. about 7 minutes.

4. Temporarily remove the pan from the heat and puree its contents with a blender. You can simply grind with a fork or knead with a crush.

5. Add all the chopped vegetables to the applesauce along with the garlic. Pour in the sugar, stir thoroughly and, after salting, return the pan to medium heat.

6. Bring to a boil, stirring constantly, and after boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.

7. Kill the vegetable mass with a blender until it is clearly “smooth” and put it on fire again. Stirring constantly to form as little foam as possible, boil for 25 minutes.

8. Cork hot adjika in sterile jars and put it under the covers until completely cooled, turning the containers over onto the lids.

Adjika from tomatoes and garlic with apples and nuts for the winter

Ingredients:

300 grams of hot pepper;

Ripe tomatoes - 2.5 kg;

A kilogram of juicy sweet pepper;

420 gr. walnut kernel;

A kilo of carrots;

300 gr. very spicy garlic;

A kilogram of apples;

White salad onion - 1 kg;

300 gr. fresh parsley and dill.

Cooking method:

1. Peel the husks from onions and garlic, cut the stalks from the peppercorns and select the seeds. Cut the apples in half and cut out the core from the halves. Peel the carrots, wash the greens, cut the stems and dry thoroughly.

2. Cut all the prepared ingredients into small pieces and chop in a meat grinder along with nuts and herbs.

3. Add salt to taste, stir well and put on medium heat. As soon as the vegetable mass boils, lower the heat and simmer over low heat for two hours. Stir the vegetable mixture from time to time so that it does not burn.

4. Put the boiled, thickened adjika into sterile containers and seal tightly with metal lids.

Vigorous adjika from tomatoes and garlic with apples

Ingredients:

2 kg of large tomatoes;

Five large carrots;

A kilogram of apples, any sweet and sour variety;

A kilogram of bell pepper;

Five bulbs;

Three medium horseradish roots;

5 gr. dry savory and marjoram;

80 gr. fine salt;

9% table vinegar - 80 ml;

100 ml of refined oil;

Garlic - 100 gr;

300 gr. hot pepper.

Cooking method:

1. Peel the vegetables, remove the seeds and wash well, dry and cut into medium-sized pieces.

2. Cut the apple pulp into centimeter cubes, be sure to remove the seeds.

3. Grate the horseradish with a medium grater, and the garlic with a fine one.

4. Pass the tomatoes, carrots, onions and peppers through the middle grate in a meat grinder or smash with a food processor, mix.

5. Put the tomato-vegetable mixture on a small fire and pour chopped apples and horseradish into it. Stirring occasionally so as not to burn, boil for an hour at a slight boil.

6. After that, salt, add sugar and all the spices. Stir thoroughly and continue to cook, boiling down to the desired density.

7. Five minutes before readiness, add crushed garlic and pour in vinegar, stir well.

8. Without removing the containers from the fire, lay out the finished adjika in the prepared glass containers and tightly roll up the lids. Leave the jars upside down until cool. Then turn over, shake the containers slightly so that the mass settles to the bottom, and put them in a storage place.

Adjika from tomatoes and garlic with apples - cooking tricks and useful tips

When handling the pulp of hot peppers, wear gloves. This will help prevent burns caused by accidental contact of juice-dampened hands with the eyes or other delicate parts of the body.

Heat-treated adjika can be prepared for long-term storage. To do this, pack the sauce in sterilized jars and roll them up with canning lids.

Cooked adjika turned out not spicy enough? Add ground red pepper to it and bring the sauce to the desired spiciness.

For adjika prepared without cooking, only high-quality vegetables and fruits should be taken, they should not be overripe. The surface should be smooth and even, without any damage and traces of rot. If there are even minor affected areas, put such vegetables and fruits aside or cook sauce from them by boiling.

Uncooked adjika from tomatoes with garlic and apples is stored only in a refrigerator or a cold cellar. At high temperatures, it quickly turns sour.

Also find out…

• In order for a child to grow up strong and dexterous, he needs this
• How to look 10 years younger than your age
• How to get rid of mimic wrinkles
• How to permanently remove cellulite
• How to lose weight fast without dieting and fitness

Now such days have come that you can not miss a single one. The time for preparations is in full swing, and today I will give a selection of the best recipes for making homemade adjika with apples for the winter. I love delicious seasoning, especially from vegetables grown by me personally, under the gentle summer sun. It turns out especially tasty. In winter, it’s nice to spread it on bread or use seasoning with meat.

Adjika with apples for the winter - the best cooking recipes

The recipes for making boiled adjika at home for the winter are simple, and I will describe the cooking process briefly, because it is usually familiar and understandable even for beginners. You will find some more of the best recipes.

Almost everywhere the set of products is the same. True, this fact does not prevent the output from having a seasoning of a very different taste, because the amount of these same ingredients changes. Take more hot pepper or garlic - spicy lovers will enjoy. Love softer - increase the dose of tomatoes and carrots. And another tip: sour apples are more suitable for adjika, better than green or antonovka. From sweet apples it doesn’t work at all.

It should be said: adjika cooked with apples is not a traditional version of spicy seasoning. The real one, Abkhazian and Georgian, is prepared not only without apples, but also without tomatoes. In the classic version, coarse salt and various seasonings.

Adjika with green apples - you will lick your fingers recipe

A wonderful seasoning from the category of those that they say: you will lick your fingers.

You will need:

• Bulgarian pepper, green apples and carrots - take 2 kilograms of each product.
• Tomatoes - 5 kg.
• Hot pepper, garlic - 300 gr. everyone.
• Salt - 3 tablespoons.
• Oil - liter.

1. Grind vegetables in a meat grinder, with any other available aggregate.
2. Salt and pour in vegetable oil. Boil for two hours and close hot in sterilized jars. Voila, adjika is ready!

Adjika with apples and tomatoes for the winter

This recipe is one of the best, with a well-balanced composition of components.

Take:

• Carrots, sweet peppers - take 1 kg each.
• Apples - 1 kg.
• Hot hot pepper - 2 pcs.
• Tomatoes - 3 kg.
• Vinegar 9%, oil and sugar - only 1 glass each.
• Salt - 5 tablespoons.
• Garlic - 200 gr.

Cooking:

1. Chop vegetables. I sometimes like just very finely chopped, and not passed through a meat grinder, but there is too much fuss and I am mostly lazy. Put to boil for 45 minutes.
2. Pour in vinegar with sunflower oil, add salt, put sugar and then cook for another ten minutes.

Add garlic (chopped) and boil adjika for five minutes. Arrange in pre-sterilized jars.

Adjika with pepper and apples - a simple recipe

You will need:

• Sweet bell pepper - 500 gr.
• Bitter - 1 pod.
• Parsnip root - 1 pc.
• Carrots - 200 gr.
• Apples - 2 pcs.
• Tomatoes - 2 kg.
• Dill - but necessary.

Cooking:

1. Grind the ingredients in a meat grinder. Remove the skin from the tomatoes first (scald to make it easier).
2. Seasoning is cooked for two and a half - three hours. Unroll and roll up immediately, while still hot.

Super-tasty adjika without vinegar

The most delicious adjika from apples, peppers and onions

The recipe was offered to me by my friend and gave a description of the delicious preparation: you will lick your fingers. I consider it one of the best recipes.

You will need:

• Sweet peppers, apples and onions - take 1 kg each.
• Garlic and carrots - 0.5 kg each.
• Hot pepper - 4 pcs.
• Tomatoes - 5 kg.
• Sunflower oil - 200 ml.
• Table vinegar 9% - 100 ml.
• Salt and sugar - take 100 gr.

Step by step preparation:

1. Grind vegetables in any way possible, ideally, in a meat grinder, blender.
2. Put in a container for preparation and put the rest of the ingredients provided for in the recipe, except for the garlic.
3. Boil for two and a half hours. If you want - more, the longer you cook adjika, the thicker the seasoning turns out. Ten minutes before the end of cooking adjika, add garlic.
4. The finished product is laid out in pre-sterilized jars. Then it remains to roll them up and wrap them up.

Spicy adjika without cooking - recipe

Adjika with apples according to this recipe does not involve cooking. At all. But this makes it especially attractive, since the vitamins in it are apparently invisibly intact. Keep it at least at home until spring, but in the refrigerator all winter. By the way, it differs from other recipes, in addition, by the fact that it is without tomatoes.

You will need:

• Bulgarian pepper - 3 kg.
• Hot hot peppers, carrots and garlic - take half a kilogram of each product.
• Sugar - 1 tbsp. spoon.
• Apples - 0.5 kg.
• Sunflower oil - half a liter.
• Cilantro - a bunch.
• Salt - take to taste, but do not need much.

1. Scroll both types of peppers in a meat grinder. Coarsely grate the carrots with apples, chop the garlic finely.
2. Send the vegetable components to the pan and put the rest of the ingredients.
   Mix well, put into jars. Close with ordinary nylon lids. They will keep the workpiece perfectly.

Adjika from zucchini for the winter with apples

Super tasty zucchini adjika, one of those that are talked about - you will lick your fingers. If you want it sour - put sour apples.

Required:

• Apples - 500 gr.
• Zucchini - 2.5 kg.
• Carrots and paprika - 05 kg each.
• Hot pepper - 200 gr.
• Garlic - 6-8 cloves.
• Vegetable oil - 250 ml.
• Apple cider vinegar - 100 ml.
• Salt and sugar to taste.

Step by step preparation of adjika:

1. Grind all the vegetables with a blender, put in a saucepan and cook over low heat for an hour.
2. 10 minutes before the end, add the chopped garlic, pour in the oil and season with spices. Finally, bring to a boil and remove from heat. Arrange in jars and cork preferably immediately.

Boiled adjika from antonovka - a super tasty recipe

A wonderful winter preparation, almost a classic of adjika recipes, the basic version.

• Tomatoes - 2.5 kg.
• Antonovka - 1 kg.
• Carrots, bell peppers - per kilogram.
• Sugar - 1 kg.
• A glass of vegetable oil and 9% vinegar.
• Garlic - 200 gr.
• Hot pepper - 3-5 pcs.
• Salt - 3 large spoons.

How to make adjika:

1. Prepare vegetables and antonovka for work - clean, remove seeds and core.
2. Cut into two or four pieces and mince everything except the garlic.
3. Stir until smooth and start cooking.
4. After boiling, add the spices and continue to cook over low heat for 30 minutes.
5. Remove from the burner, put the garlic, chopped into gruel, into the adjika. And stir quickly.
6. Pour and cork in any way. Lately I've grown fond of jars with screw caps - very convenient. Keep cold.

Homemade adjika for the winter with apples

Enjoy boiled adjika with apples, cooked at home for the winter and not only, my dears! You deserve your hard work. In winter, you praise yourself for hard work. There is another recipe on the video, I looked, and you ask if you suddenly like it. With love… Galina Nekrasova.

1. Dill with parsley wash, dry and cut off from sticks, 15 grams of leaves each.

2. Garlic in the amount of 200 g (I got exactly 8 heads), peel and set aside in a separate plate.

3. Wash the red hot pepper and cut off the green stem. Gutting from the seeds is not necessary!

4. Wash and clean carrots. I got 4 huge carrots per kilogram.

5. Wash the bell pepper and remove the insides.

6. Wash and skin the tomatoes. I made a cross cut of the skin on top of each tomato and dipped 4 pieces into boiled water for 20-30 seconds. He took out tomatoes from the water and quickly removed the skin with his hands. Hot but effective! Then cut into 2-4 parts and remove the stem.

7. Peel apples for adjika, cut in half and remove the core. It is better to choose a sour and dense variety of apples.

8. Prepare vegetable oil (1 tbsp), sugar (2/3 tbsp), salt (no more than 2 tbsp without a slide).

9. Next is a very important point and the answer to the question: “What is the best way to make adjika - grind in a blender or pass through a meat grinder?” The answer is unequivocal - through a meat grinder! Then it will be thicker and more palatable due to small lumps of vegetables. And in a blender you get a homogeneous liquid. This is not only my confirmation of reality, as many respond and do not recommend doing it in a blender.

Scroll through a meat grinder: sweet peppers, tomatoes, apples and carrots. Drain everything into a stainless steel pan or cast iron cauldron. Bring to a boil and cook for 60-70 minutes without closing the lid. It is necessary to boil down the future homemade adjika a little and let the excess liquid evaporate.

10. Separately, in a bowl, first mince parsley with dill, then hot pepper and garlic.

11. After an hour, add sugar, salt, sunflower oil to the boiled mixture, and also add separately scrolled hot peppers, garlic and herbs. Mix adjika well, bring to a boil and remove from heat. It is at the very end that it is necessary to put these ingredients so that the pepper and garlic do not evaporate and give the desired result.

12. Wash jars, sterilize with lids and roll adjika from tomatoes and apples for the winter and not just one, since it can be stored in a cool place (basement) for up to 2 years!

Bon appetit! And for those who want to cook the most spicy adjika according to the traditional Abkhazian recipe, watch the video below.

An excellent vitamin addition to meat, cereals and vegetables is adjika.

This dish is popular in many countries, as its taste gives piquancy. Adjika can be used in the preparation of some first courses.

Adjika with apples for the winter - general principles of cooking

This sauce is an Abkhazian condiment, which was originally made from capsicum, garlic and various herbs. But over time, the recipes for making this sauce have changed, transforming into other delicious and savory seasonings.

Adjika is prepared on the basis of vegetables such as tomatoes, peppers, apples, carrots. Various herbs are also added to it, most often, it is parsley, dill, basil and others, which add spice and piquancy.

Apples should be taken dense, juicy and sour, ideally - Antonovka. Soft and sweet varieties of apples for adjika are not suitable.

So, to prepare adjika, you need to grind all the ingredients in a meat grinder - in no case do you need to resort to cooking with a blender. This will spoil the pleasant taste of small lumps of vegetables and herbs. Adjika will no longer be adjika if all the vegetables are mashed. It is necessary to bring the sauce to readiness on fire, and then use it for food or close it for the winter.

Recipe 1: Adjika with apples for the winter (popular)

This recipe is popular with housewives, as it is easy to prepare and very tasty.

Required Ingredients:

Tomatoes - two kg;

1 kg of bell pepper, it is better to use red, so that it matches the main color of the sauce;

Apples with a sweet and sour taste - 500 g;

There are as many carrots as there are apples;

100 g of hot pepper, you need to carefully add this ingredient if you do not like a very spicy taste;

Garlic - 200 g, if you want to get more piquancy, you can add more;

Sunflower oil - one glass;

Black pepper and salt to your taste.

Cooking method:

Vegetables need to be cleaned. It is better to peel apples and tomatoes so that there is no pomace in the sauce.

Grind all the ingredients and add sunflower oil, salt and ground pepper.

Then put everything in a saucepan and stir, cook for 2.5 hours.

Having brought to readiness, you need to roll it up in sterilized jars or simply lay it out and close it with a nylon lid.

From the amount of ingredients indicated in the recipe, 6 cans of 0.5 liters are obtained.

Recipe 2: Adjika with apples for the winter of fast food

The next option for cooking adjika with apples for the winter is a godsend for busy housewives, because it cooks much faster.

Required Ingredients:

Apples, carrots and sweet peppers - one kilogram each;

Tomatoes - they need 3 kg;

Hot pepper (capsicum) - 1-2 pieces, depending on the desired spiciness;

Garlic - approximately 200 g;

Salt - one tablespoon;

Sugar and vinegar - two tablespoons each;

Sunflower oil - one glass.

Cooking method:

To prepare such a quick adjika, you need to peel the apples, remove the middle ones from them. It is also necessary to peel other vegetables - carrots and peppers, it is better to remove the peel from tomatoes.

All cooked ingredients must be passed through a meat grinder or through a grater. Then put the mixture of vegetables in a saucepan and simmer for 40-45 minutes. After that, add all the above spices, and simmer for another 5-10 minutes. At the end add garlic. It is better to add it to adjika with apples for the winter 2-3 minutes before the end of cooking, so that the aroma of garlic does not evaporate and its beneficial properties are not lost. After that, the sauce should be decomposed into jars and rolled up. As a result, it takes only 1 hour to cook, which makes it possible for busy housewives to use a minimum of time with maximum benefit.

Recipe 3: Adjika with apples sour-spicy

This seasoning recipe for first courses and meat is suitable for those who love a rich spicy taste. In addition, such adjika has sourness, therefore it perfectly matches dishes from dry poultry.

Required Ingredients:

Apples - one kilogram, it is better if they are not sweet, but sour;

Sweet peppers and carrots - all one kg each;

Tomatoes - three kg;

Garlic - 200 g;

Vinegar, sugar, vegetable oil - one glass each;

Capsicum - 2-3 pieces;

Salt - 5 tablespoons.

Cooking method:

Prepare vegetables for processing, grind or pass through a meat grinder.

Transfer the mixture of vegetables to a saucepan and simmer for 45-50 minutes. After that, you need to add spices, and simmer for another 10-15 minutes.

As in the previous recipe, garlic must be put almost at the end of the preparation of adjika with apples for the winter. The mixture with garlic should be thoroughly mixed so that all the ingredients are saturated with aroma.

After adding garlic, simmer for another 5 minutes and arrange in sterilized jars.

Recipe 4: Adjika with apples for the winter with pepper without preservation

A modified adjika recipe without tomatoes, but with apples, came from Moldova. From the listed ingredients, 5 liters of seasoning are obtained.

Required Ingredients:

Sweet pepper - three kg;

Hot pepper - 0.5 kg;

Carrots and apples, red or green - 0.5 kg each;

Sunflower oil - 0.5 l

Garlic in this recipe needs a lot - 0.5 kg;

Sugar - one tablespoon;

Salt - added to taste;

A bunch of cilantro or parsley.

Cooking method:

It takes about 2 hours of free time to prepare such adjika.

It is necessary to prepare all vegetables for processing - wash and peel.

Peppers of two types need to be chopped in a meat grinder, and carrots and apples - grated, then cut the garlic or pass through a garlic crusher.

Add chopped greens.

This mixture does not need to be simmered.

It should be thoroughly mixed, distributed in jars and stored in the refrigerator.

Recipe 5: Cooking adjika with apples for the winter with herbs

This recipe has a particularly savory taste due to the addition of a large amount of herbs.

Required Ingredients:

Bulgarian pepper - 0.5 kg;

Tomatoes - one kg;

Carrots - two pieces;

Hot pepper - three pieces;

One apple;

A bunch of basil and cilantro;

Garlic - one medium head;

Salt - one teaspoon;

Sugar - 2 tablespoons;

Vinegar 5% - 2 tablespoons;

Sunflower oil - 2 tbsp.

Cooking method:

Prepare all vegetables and apples - wash, peel. Tomatoes can not be freed from the peel if they are processed by a blender. The rest of the ingredients can be rubbed on a grater or meat grinder.

Load the mixture of vegetables into the pan, simmer for 40 minutes after boiling.

Then you should add finely chopped greens and garlic along with spices.

At the very end, you need to add vinegar and distribute it among the jars.

They must be sterilized before loading jars.

Recipe 6: Spicy adjika with apples for the winter

Ingredients for spicy adjika with apples for the winter echo previous recipes. But they are contained in a different proportion, which makes it spicy and different from other recipes.

Required Ingredients:

Sweet peppers, carrots, apples - cook 1 kilogram of all these ingredients;

Tomatoes - 2.5 kg;

Capsicum hot pepper - five pods;

Garlic - 6-8 heads;

Parsley and dill - 15 g each;

Sunflower oil - one glass;

Salt - approximately 35 g (this is up to 2 tablespoons);

Sugar - two thirds of a glass.

Cooking method:

Prepare the greens - tear off the leaves from the sticks, cook the garlic, put separately along with the greens. Red peppers need to be washed and the stem cut off, but it is not necessary to free them from the seeds. Peel the peppers, tomatoes and carrots from the peel and insides. Apples should also be peeled.

Mix vegetables, apples and spices, transfer to a saucepan and simmer for 1 hour.

Make a mixture of green garlic and red pepper. These ingredients must be ground in a meat grinder in the described sequence.

After an hour of stewing adjika, add salt, butter and sugar. When the seasoning boils, turn off the fire.

It is after the end of the stew that you need to add a separate mixture of herbs, pepper and garlic.

Mix thoroughly and roll up.

Recipe 7: Adjika from green apples for the winter with onions

In this recipe, be sure to use only green apples. Together with onions and sweet peppers, a refined, unobtrusive, spicy taste is obtained.

Required Ingredients:

Green apples, carrots, sweet peppers, onions - prepare the ingredients for one kilogram;

Tomatoes - 2.5 kg;

Hot pepper - 2 pods;

Garlic and vegetable oil - 200 g each;

Sugar - 100 g;

Salt - add to your taste.

Cooking method:

Peel apples only from seeds, green peel should remain on them.

Pass vegetables, peeled from excess peel and entrails, through a meat grinder.

Boil the prepared mixture for 45-50 minutes.

After the vegetables are stewed, you need to add red pepper, chopped garlic and the rest of the ingredients.

After adding all the ingredients, simmer adjika for another 10 minutes.

Then you need to put adjika with apples in sterilized jars and roll up.

Recipe 8: Adjika with apples for the winter with wine

The recipe for this seasoning is not very common, although the sauce is very healthy and tasty. The preparation of such adjika is slightly different from all other recipes.

Required Ingredients:

Red wine - one glass;

Medium-sized tomatoes - 8-10 pcs;

Green apples - four pieces;

Red large paprika - 1 pc;

Fresh hot pepper - one piece;

Chili sauce - 1 teaspoon;

Sugar - add to taste, approximately 1 cup;

Salt - 2 tablespoons (add to taste)

Cooking method:

Apples need to be peeled from the crust and the middle. They must be cut into pieces, put in a bowl, covered with sugar and poured with wine. Apples should be completely covered, but it is better not to overdo it with wine, as the taste of adjika will change. Put the covered fruit on the fire for 5 minutes so that they absorb the wine and soften.

Prepare the rest of the vegetables - wash, peel, cut into small pieces.

After the apples have boiled, they can be chopped with a blender or passed through a meat grinder. They should turn into a non-liquid puree.

Then you need to mix all the ingredients, bring to a boil and boil for 15 minutes, adding chili sauce and red pepper at the very end.

After removing from heat, the mixture should be left for 10 minutes to infuse.

Then you can distribute it in jars, or let it cool and send it to the refrigerator for storage.

This recipe for cooking adjika is perfect for meat dishes, ratatouille, salads and even sandwiches.

Recipe 9: Georgian adjika recipe with apples for the winter

This adjika is unique due to the content of pure Georgian herbs. They give the sauce southern shades and spicy taste.

Required Ingredients:

Carrots - three pieces;

Tomatoes - 1 kg;

Sweet pepper - five pieces;

Sour green apples - three pieces;

Sunflower oil - half a glass;

Garlic - one head;

Hot pepper - 1-2 pods;

cilantro - half a bunch;

Tarragon - one teaspoon;

Salt is added to taste.

Cooking method:

The sauce for this recipe is prepared in almost the same way as the previous adjika recipes.

Free all vegetables and apples from the peel and core. Finely chop or grind them.

Mince the garlic. If you want a more savory taste, you can increase the amount of garlic.

Putting all the chopped ingredients in a saucepan, simmer them for 30 minutes.

Adjika according to this recipe can not be rolled up, but put in the refrigerator (in the cellar) until winter.

Recipe 10: Adjika with apples and plums for the winter

Do you think it is impossible to make a delicious spicy seasoning for meat from fruits? So you are very wrong! The following recipe is evidence of this.

Required Ingredients:

Fresh plums - 2 kg;

Tomatoes - 1 kg;

Green apples - 500 g;

Hot pepper - one pod;

Bulgarian pepper and onion - 500 g;

Garlic - 500 g;

Salt and sugar - one and a half glasses.

Cooking method:

Plums must be boiled, then rubbed through a sieve or colander.

Prepare all vegetables: peel, remove cores. It is better to remove the skin from the tomato.

Twist onions, tomatoes, peppers, paprika and apples in a meat grinder. The resulting mixture must be added to the plums.

Adjika must be boiled for 2 hours over low heat, not forgetting to stir.

Then add chopped garlic, as well as salt and sugar.

Boil the finished mixture of ingredients for another 40 minutes.

After that, distribute among the banks and roll up.

It will turn out a very unusual sweet-spicy adjika.

Adjika with apples for the winter - tricks and tips

In order for excess water to evaporate, it is better not to cover adjika with apples for the winter while stewing. Then the mixture will be rich and thick.

A cold place to store the sauce will help keep the product natural, without mold and puffy lids. Even if adjika freezes a little, it will not change its taste.