Simple recipes for preparing adjika with apples and tomatoes for the winter

A Georgian delicacy for lovers of savory snacks is adjika. The recipe for this traditional dish for southern peoples has undergone changes when it appeared on the Russian table. Pepper (the main component) faded into the background, and 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 will delight your family for the winter. We have made a selection of recipes so that you can choose the best one for yourself.

Features of the dish

Hot sauce, rich in flavor, kills pathogenic bacteria. Literally translated from the Abkhaz language, this spicy dish is called pepper salt. The decoding corresponds to the main composition of adjika.

Methods of preparation and storage can be divided into 2 types:

• fresh;
• dry.

In the first case, the sauce is made from pureed raw vegetables.

The dry mixture is made from dried pepper, garlic and spices. It is used as a seasoning, adding to meat and fish dishes, hot dishes.

Red pepper gives adjika its bright color. In fact, it can be green if you take unripe pods. In this case, the sauce will not be as spicy. Adding tomatoes reduces the spiciness of the dish. If you want to prepare classic adjika, use only hot peppers. It is most convenient to make preparations in early autumn.

The fiery taste comes from the white membranes and seeds. If you don't like it too spicy, it's better to take them out. It is better to choose tomatoes that are firm, bright, fleshy, but not juicy.

Some tips:

1. After meat grinding and heat treatment, vegetables darken. This process cannot be stopped. Food acid does not help restore color and prolong the shelf life of vitamins.
2. You can use an aluminum pan for cooking if it is not damaged. Ceramic metal or cast iron cookware is more suitable.

Prepare the necessary ingredients

Apples add flavor to adjika and give it a little sourness and sweetness. They soften the taste. Pour boiling water over the tomatoes and after 15 minutes put them in ice water.

After this simple manipulation, the skin can be easily removed. To peel the peppers, just keep them in a hot oven for a couple of minutes.

Apples are usually peeled; They should be cut into four parts and the seeds should be removed. Vegetables are scrolled and chopped using a food processor or 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 are those that you create based on your taste preferences.

Spicy sauce with a hint of sweetness

Homemade hot sauce contains few ingredients. For 1 kilogram of tomatoes: 700 grams of bell pepper, 10 pods of hot pepper, 500 grams of sour apples and one head of garlic, 9% vinegar - ¼ cup, salt - 40 grams, sugar - 0.5 cups.

1. Prepare vegetables.
2. Grind the fruits and pour into a saucepan.
3. Add salt, add sugar, wait for it to boil.
4. After 30 minutes, add vinegar.
5. Cook for another five minutes.
6. Transfer to prepared glass jars.
7. It is recommended to store the preparations for the first 24 hours, wrapped in a warm blanket.

Boiled with carrots and vinegar

Awesome adjika combines the sweetness of apples and the spiciness of pepper:

• 1 kilogram of fresh carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onions;
• 1 kilogram of juicy apples;
• 3 kilograms of tomatoes;
• 200 grams of chili peppers;
• 200 grams of garlic;
• 2 tablespoons vinegar 9%;
• We determine the amount of salt and sugar to your taste;
• 200 grams of refined oil.

Recipe:

1. Grate the carrots.
2. Grind vegetables and fruits.
3. Grind the onion in a blender.
4. Finely chop the garlic.
5. Pour the pureed mixture into the pan. When it boils, reduce the heat and leave for half an hour.
6. Add crushed garlic.
7. Add chili pepper, previously crushed.
8. Add salt and sugar.
9. Pour in vinegar and oil.
10. Cook for another 10 minutes.
11. Without waiting for it to cool, transfer to glass jars.
12. Turn the containers over and 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. Capsicums in hot sauce will be the main component. It is better to take sour apples. Tomatoes that are fleshy and red are suitable.

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 capsicum;
• 1 glass of sunflower oil;
• ½ cup sugar;
• 2 tablespoons salt;
• table vinegar ¼ cup.

Recipe:

1. Pass the pre-peeled tomatoes through a food processor.
2. Do the same with apples.
3. Peel the garlic and crush it.
4. After a short heat treatment, peel the peppers from the transparent film and chop.
5. Pour apples and tomatoes into a cooking container and cook
6. After 1.5 hours, add the remaining ingredients.
7. Cook for another half hour.
8. Transfer to jars without waiting to cool.

Recipe without vinegar

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

Recipe:

1. Wash vegetables and fruits, peel, remove seeds and stalks, and grind.
2. Combine in one pan.
3. Salt the mixture, add sugar.
4. Wait 10 minutes for the spices to dissolve.
5. Mix thoroughly and pour into jars.
6. To avoid the formation of a film, pour a little sunflower oil on top.
7. Place the jars in the refrigerator.

With added wine

Unusual recipe. Fish and meat dishes with its addition are simply finger-licking:

• apples – 4 pieces;
• tomatoes – 10 pieces;
• sweet pepper – 1 piece;
• hot pepper – 4 pieces;
• sugar – 0.5 cups;
• salt – 1 tablespoon;
• wine – 1 glass.

Recipe:

1. Cut the peeled apples into small slices and place in a saucepan. Carefully pour in the wine and sprinkle sugar on top.
2. When the wine starts to boil, cook for no more than 5 minutes.
3. Grind the previously peeled tomatoes.
4. Remove the film from the pepper, remove the seeds, and chop.
5. Combine vegetables with apples.
6. Cook for 15 minutes.
7. Add remaining ingredients and spices.
8. Wait 5 minutes for the whole mixture to boil.
9. Leave to brew for a quarter of an hour.
10. When hot, place in containers. Close with rubber lids.
11. 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 pepper, suneli hops, one heaped glass of sugar, half a glass of table vinegar, salt to taste.

Scroll the indicated fruits and vegetables, grinding them to a mushy state. Add spices to the resulting mass. Mix everything and leave in a dark place for a day. Stir again and pour into prepared containers. Place the jars in the refrigerator.

Preparation without cooking

1. 0.8 kilograms of paprika.
2. 1 kilogram of tomatoes.
3. 500 grams of garlic.
4. A bunch of dill.
5. 2 tablespoons salt.
6. Seasonings (1 tablespoon each): savory, basil, cilantro, suneli hops.

Recipe:

1. Grind the paprika.
2. Remove the peel from the garlic.
3. Peel the tomatoes and cut out the stems.
4. Grind all the vegetables.
5. Finely chop the dill.
6. Mix all ingredients.
7. Leave to ferment for 3 days.
8. Place into clean jars and cover with nylon lids.
9. Keep refrigerated.

In a slow cooker

Cooking adjika in a slow cooker is very convenient. It greatly simplifies the process. It heats evenly and ensures a constant heating temperature for the entire dish. There is no need to constantly monitor and stir, since a special coating protects it from burning.

Recipe:

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

1. We clean, grind and mix all products.
2. Add spices.
3. Pour into the multicooker bowl and set the cooking timer for 1 hour.
4. The adjika is ready, all that remains is to transfer it into containers.
5. Place the jars upside down in a warm place.

Raw with garlic added

Sweet apple adjika, prepared without cooking, retains many vitamins.

The basis of this dish will be sweet peppers - 3 kilograms. You will need 500 grams of carrots, apples and garlic, 400 grams of paprika pods, a bunch of cilantro, ½ cup of salt, a tablespoon of sugar, 500 milliliters of sunflower oil.

Recipe:

1. Peel the apples and remove the seeds. Then grate on a coarse grater or pass through a meat grinder.
2. Also chop the carrots.
3. Bulgarian pepper, freed from film and seeds, chop.
4. Combine garlic with paprika and chop.
5. Add salt and sugar to the mixture of vegetables and fruits.
6. Add remaining ingredients.
7. Stir the mixture and place in containers.
8. To extend the shelf life, pour a little oil on top.
9. 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 peppers, 0.2 kilograms of garlic, as well as a pinch of coriander, 50 grams of sugar, 70 grams salt, 2 bay leaves.

Recipe:

1. Wash vegetables and apples, peel (remove skins), chop.
2. Mix and put the pan on the fire. Cooking time – 1.5 hours.
3. Pour in vegetable oil, add seasonings.
4. Place the finished adjika into clean jars and close with metal lids.

With plums

A savory snack is made with the addition of plums.

For two parts of tomatoes you will need one part each of carrots, onions, apples, sweet peppers, and plums. For 2 kilograms of tomatoes, for a sharp 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%, half a glass of sugar and salt - 2 tablespoons.

Recipe:

1. Grind vegetables, plums and apples to a puree.
2. Crush the garlic, chop the herbs.
3. Cook in a large container for about 1 hour.
4. Add herbs, garlic, spices.
5. Cook for 15 minutes.
6. In the last 5 minutes add sunflower oil, in the last minute vinegar.
7. Pour into containers and close with metal lids.

With eggplants

Adjika with the addition of eggplant turns out very tasty. Eggplants add juiciness and 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 table vinegar 9%, a glass of sunflower oil, 1/3 cup of sugar, a tablespoon of salt, two pinches of basil and coriander seeds.

Recipe:

1. Crush the spices.
2. Chop the vegetables separately in a convenient way.
3. Crush the garlic, you can chop it finely.
4. Combine tomatoes with oil.
5. Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
6. Place the chopped eggplants in a container prepared for cooking and cook again.
7. After 10 minutes, add the pepper mixture.
8. After 10 minutes, add the crushed garlic.
9. After boiling, wait another 3 minutes.
10. Adjika is ready. Transfer the sauce into glass jars and close. Cover with a blanket.

How to store it correctly

Raw preparations are stored in the refrigerator. The duration does not exceed 60 days. Sterilization of containers is the basis for reliable storage. It is better to place jars closed for the winter in a cool and dark place.

In a container with fresh adjika, add a little sunflower oil on top. This will prevent a dry crust from forming. Iodized salt can cause fermentation, so it is better not to add it to the preparations.