Adjika at home with apples recipe. Boiled with carrots and vinegar

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

9. Next is 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.

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

Bon Appetit! And for those who want to cook the most spicy adjika according to the traditional Abkhaz recipe see the video below.

For you - adjika with apples. cooked adjika with apples for the winter according to our recipe it turns out as thick sauce. At your request, this adjika recipe you can add a little hot pepper, then it must be added simultaneously with garlic. For chopping large volumes of peeled and prepared vegetables, it is convenient to use a food processor, it will quickly cope with all the work.

Adjika recipe for the winter with apples

5 of 1 reviews

Adjika with apples for the winter

Preparation time

Cooking time

1 Hour 29 Min

Total time

1 Hour 29 Min

Type of dish: Preparations

Cuisine: Ukrainian

Ingredients

• For five liters:
• Tomatoes - 2.5 kg,
• sweet pepper (red or red-yellow) - 1 kg,
• carrots - 1 kg,
• any apples - 1 kg,
• table vinegar 9% - 1 tbsp.,
• Vegetable oil 1 tbsp.
• sugar - 1 tbsp.,
• salt - 60 g,
• peeled garlic - 200 g

Cooking

1. First, rinse the tomatoes well, chop coarsely, removing the stalk and chop into a puree.
2. Then, pour the tomato puree into a large saucepan, add the chopped apples with the peel, without the core.
3. Rinse sweet pepper, remove seeds and stalks, chop and add to the total mass.
4. Next, wash the carrots, peel, chop not very large, but not small, not into porridge. Add to saucepan.
5. From the moment of boiling, cook for 1 hour. Then, add oil, salt, sugar, vinegar, chopped garlic. Mix until smooth.
6. After that, decompose adjika into sterile jars and close.
7. Sterilize closed banks no need.
8. Store in a closet.

Adjika is perfect for boiled rice, buckwheat porridge and potatoes in any form.

Very good recipe for you - adjika with apples. Cooked adjika with apples for the winter according to our recipe turns out like a thick sauce. At your request in this recipe adjika, you can add a little hot pepper, then it must be added simultaneously with garlic. For chopping large volumes of peeled and prepared vegetables, it is convenient to use a food processor, it will quickly cope with all the work. Winter adjika recipe with apples 5 from 1 reviews Winter adjika with apples Print Preparation Time Cooking Time 1 Hour 29 Min Total Time 1 Hour 29 Min

Do you like adjika? Spicy, fragrant, sour or sweetish, tasty, tasty? Without which fried meat seems insipid, and stewed potatoes and all other dishes. If so, then our article today is for you!

vegetable pleasure

The very adjika that we eat with such pleasure in winter actually has little in common with the original source - a burning salty seasoning, whose homeland is the Caucasus. Mountain peoples make it from garlic herbs, walnuts. Naturally, seasonings should be put into dishes a little, and you cannot spread such a delicacy on bread. Another thing is adjika with apples and tomatoes! Great snack, it is suitable both as a salad and as a dressing for borscht, soups, gravies. The main condition is that all products must be only High Quality: bell pepper well ripened, fleshy, without bitterness. If you are preparing adjika with apples and tomatoes, then take only sugary varieties, thin-skinned tomatoes, and sour or sweet-sour fruits. Be sure to use herbs and spices. As for spiciness, sugar and salt, here you can already experiment and choose such a ratio of components, thanks to which your adjika with apples and tomatoes will turn into a real pleasure and the richest source of vitamins.

Recipe Seven

The name of the recipe is not accidental. From it you can learn how to cook a twist from the most complete set of vegetables and spices. Such adjika with apples and tomatoes also includes onions, garlic, bell and hot peppers, carrots. And salt, sugar, vinegar, vegetable oil. From aromatic herbs, you can include dry dill, cilantro, as well as ground coriander or cinnamon. The vinegar provided for in the recipe should not be taken table, but fruit, natural. So, take 3 kg of tomato, remove the stalks and scroll through a meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, also scroll. In the same way, chop 1 kg of onion and garlic, 500 g of hot pepper (capsicum). Finely chop a bunch of dill or parsley. Mix well the resulting mass and put on fire. Let it boil, turn down the heat and simmer for about 3 hours, stirring occasionally. Then set the pelvis aside and start cooking again in a day. Boil again, put from 3 tablespoons of salt and 5 sugar, pour in a glass of vegetable oil and simmer again for 2 hours. At the very end, pour in half a glass of vinegar, stir. Without removing from heat, pack in sterilized jars and roll up. If the resulting appetizer seems too sweet for you, then adopt the recipe "Ajika with apples and tomatoes without carrots."

Fast Food Recipe

Culinary guides provide different formulations the dish being described. As with experienced housewives there are always 3-4 options for its preparation. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then it is done in this way. Pass 1 kg of tomatoes through a meat grinder, one and a half kg of bell peppers, 400 g of apples and the same amount of onions. Pour in one and a half cups of oil and add salt. Cook over medium heat for about 50 minutes, stir to prevent burning. During this time, chop the garlic (300 gr), put it in adjika. Pour in 100 g of vinegar, add a pinch of coriander, chopped Bay leaf or a mixture of "hops-suneli". Stew for another 5-7 minutes and lay out directly from the heat in jars. Roll it up, turn it upside down, wrap the twist, and after a day put it on a shelf in the pantry. If such adjika seemed sour to you (tomatoes, peppers, apples give little sweetness), add a little sugar, although it is not provided for in the recipe.

Adjika from green apples

As already mentioned, it is recommended to put sweet varieties of apples in the appetizer, especially since you have to add vinegar to the dish to preserve canned food. However, in cooking there are many recipes for using sour fruits. Due to them, the hostess can either significantly reduce the amount of vinegar, or even eliminate it from the recipe. For example, here is such an adjika made from tomatoes, apples, carrots. For her, you need: 2 kg tomatoes, Bulgarian sweet or lettuce pepper- a kilogram, the same amount of carrots, onions and greens, sour apples. For spiciness, add 2-3 pods of hot pepper (red). Salt, put on the stove, cook, not allowing to boil, 40 minutes. Then put the garlic (100 g chopped is enough), cook for another 5 minutes and roll it up boldly, the preservation will stand all winter and will not deteriorate!

Adjika from tomatoes and peppers

This dressing is almost perfect and indispensable if you need to cook the first or second course. The recipe is very simple: in a meat grinder, scroll bell peppers (preferably red) and tomatoes in equal amounts. Pour 2.5-3 tablespoons of salt, you can and with a slide. Also half a teaspoon. citric acid, a handful of allspice and hot peppercorns. Boil the mixture for 10-15 minutes. Put ground garlic (200-250 gr), mix, place hot in jars and close.

I love adjika from tomatoes and apples, I always make it for the winter according to this recipe and I advise you. Amount of garlic and hot pepper home adjika can be adjusted to your taste. The recipe is for 5 kilograms of tomatoes.

Ingredients

To prepare adjika from apples and tomatoes, you will need:

tomatoes - 5 kg;

bell pepper - 3 kg;

apples - 1 kg;

hot pepper - 300 g;

garlic - 300 g;

sunflower oil - 0.5 liters;

sugar - 200 g;

salt - 2 tbsp. l.

Cooking steps

Prepare the ingredients. Wash and peel the apples, remove the core, peel the Bulgarian and hot peppers, garlic, wash and cut the tomatoes. Pass all prepared ingredients for adjika through a meat grinder and pour into a saucepan.

Add sugar, salt and vegetable oil. Put on fire and simmer for 30 minutes. If you want thicker adjika, you need to cook for about an hour.

Arrange the boiled adjika from tomatoes and apples in prepared sterilized jars and roll up.

Turn the jars over and wrap them in a warm blanket until they cool completely.

Homemade adjika from apples and tomatoes, prepared for the winter according to this recipe, turns out to be very tasty and spicy.

Bon Appetit!

Each kitchen has a group of hot spices and snacks that are great for meat dishes. Many of them are prepared on the basis of vegetables, hot spices and spices. In the Caucasus, adjika is one of these spices. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. Many of our compatriots liked this seasoning, but for some it seems unusually spicy and salty. As a result, skilled housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhaz, and it is good in its own way. It can also be served with meat, or can be used instead. savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, and boiled. It can be entered additional ingredients. Most often it is Bulgarian pepper, onion, apples. Of course, seasonings made according to such different recipes, will differ, but you can also identify the general features of the preparation of this dish.

• For adjika, you need to choose ripe, you can even overripe tomatoes. It is allowed that the fruits are cracked. The main thing is that they are not rotten, spoiled.
• Pieces of tomato skins found in the seasoning make it less palatable. Therefore, most often, tomatoes are required not only to be chopped with a blender or scroll through a meat grinder, but also to be peeled. If you do not know the little subtleties, this process can take a lot of time. But in fact, there is an easy way to peel tomatoes, and, knowing it, you can manage minutes. Boil water. Make criss-cross cuts on the tomatoes. Drop the vegetables into boiling water for a couple of minutes. Transfer with a slotted spoon to a bowl with cold water. After a few minutes, remove the tomatoes from cold water and, grabbing the skin by the lagging tips, remove it.
• Almost always, hot peppers are included in the composition of adjika from tomatoes and garlic. It also needs to be crushed. This can be done without peeling the pepper from the seeds or after they have been extracted. In the first case, the seasoning will be much sharper.
• When handling garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you cook adjika in large quantities.
• Garlic loses a lot of its pungency when cooked. If you want him to keep his spicy taste, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly deteriorate, regardless of the method of preparation.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment It can also be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (per 4 l):

• tomatoes - 3 kg;
• Bell pepper- 1.2 kg;
• garlic - 150 g;
• spicy capsicum- 100 g;
• table vinegar (9 percent) - 150 ml;
• salt - 40 g.

Cooking method:

• Wash the tomatoes, dry and cut. Dip for a few minutes in boiling water, then cool by transferring to a container with ice water. Clear.
• Cut out the stems along with the seals next to them. tomato pulp cut into large pieces.
• Peel the garlic.
• Wash the bell peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash hot peppers. Remove the stems. Cut each pod into several pieces. If you want to get a seasoning more spicy, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all the ingredients through a meat grinder. You can also use a blender if you feel more comfortable.
• Place vegetable mix into a common container. Salt, pour vinegar. Mix well. Leave to infuse for an hour.

While adjika is infused, you will have enough time to prepare the jars. Then they will be filled fragrant seasoning, close tightly and refrigerate.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

• tomatoes - 2 kg;
• garlic - 0.5 kg;
• bell pepper - 3 kg;
• hot capsicum - 0.3 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 40 ml;
• sugar - 40 g;
• salt - 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into chunks.
• Wash and clean both peppers.
• Separate the garlic cloves, peel them.
• Separately, grind the tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, garlic mass until set aside.
• Put the saucepan with the tomato puree on the fire. Heat until it starts to boil.
• Pour in salt and sugar, pour in vinegar and oil. Simmer over low heat, stirring occasionally, for an hour and a half.
• 10 minutes before cooking, add garlic, mix.

The finished snack only needs to be laid out in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (per 4 l):

• tomatoes - 2 kg;
• garlic - 5 heads;
• hot pepper - 2 kg;
• salt - 40 g.

Cooking method:

• Peel the tomatoes, pass through a meat grinder.
• Remove the seeds from the pepper. Grind the pepper with a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Put the saucepan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Boil 7-8 minutes.
• Pour into sterilized jars, seal tightly.
• Turn over and wrap the jars, leaving them to cool.

Keep this very spicy seasoning in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry is fine too.

Adjika with tomatoes, garlic and apples

• tomatoes - 2.5 kg;
• garlic - 0.2 kg;
• capsicum - 150 g;
• bell pepper - 1 kg;
• carrots - 1 kg;
• apples - 1 kg;
• salt - 60 g;
• sugar - 150 g;
• vegetable oil - 150 ml;
• table vinegar (9 percent) - 150 ml.

Cooking method:

• Wash and clean vegetables and fruits.
• Scroll them through the meat grinder twice. Grind the garlic separately.
• Set aside the garlic, mix the rest of the vegetables. Applesauce should also be mixed with vegetables.
• Put the resulting puree in a thick-bottomed saucepan.
• Put on weak fire and cook for an hour.
• Pour in oil and vinegar, add sugar and salt, as well as garlic. Stir.
• Continue to cook for 10 minutes.
• Arrange in prepared jars, cork them and store them in the pantry.

This recipe doesn't work too well. spicy seasoning so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.