Adjika with apples and tomatoes for the winter: cooking recipes with photos and videos

Georgian delicacy for lovers of spicy snacks - adjika. The recipe of this dish, traditional for the southern peoples, has undergone changes, being 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 compiled a selection of recipes so you can choose the best one for you.

Features of the dish

Spicy sauce, rich in flavors, kills pathogenic bacteria. In a literal translation from the Abkhaz language, this spicy dish is called pepper s alt. 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, a sauce is obtained from pureed raw vegetables.

Dry mix is made from dried peppers, garlic and spices. It is used as a seasoning, adding to meat and fish dishes, hot.

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

The white partitions and seeds give a burning taste. If you do not like overly spicy, it is better to take them out. Tomatoes are better to choose firm, bright, fleshy, but not juicy.

A few tips:

1. After a meat grinder 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. An aluminum pan can be used for cooking if it is not damaged. More suitable cermet or cast iron cookware.

Preparing the necessary ingredients

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

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

Apples are usually peeled; they should be cut into quarters and the seeds removed. Vegetables are scrolled, chopped using a combine or meat grinder. For cooking, you will need a large pot.

How to cook adjika with apples and tomatoes for the winter

Don't be afraid to experiment! The best recipes are the ones you create according to your taste preferences.

Spicy sauce with a sweet touch

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

1. Prepare vegetables.
2. Grind the fruits and pour into a saucepan.
3. S alt, add sugar, wait until it boils.
4. After 30 minutes, pour in the vinegar.
5. Cook another five minutes.
6. Put into prepared glass jars.
7. 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 spiciness of pepper:

• 1 kilogram of fresh carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onion;
• 1 kilogram of juicy apples;
• 3 kilograms of tomatoes;
• 200 grams of chili peppers;
• 200 grams of garlic;
• 2 tablespoons of vinegar 9%;
• the amount of s alt and sugar is determined to your taste;
• 200 grams of refined oil.

Recipe:

1. Grate carrots.
2. Vegetables, as well as fruits, grind.
3. Chop the onion in a blender.
4. Chop the garlic finely.
5. Pour the pureed mass into the pan. When it boils, reduce the fire and leave for half an hour.
6. Sprinkle minced garlic.
7. Add chili, pre-chopped.
8. S alt, add sugar.
9. Pour in vinegar and oil.
10. Cook another 10 minutes.
11. Without waiting for cooling, transfer to glass jars.
12. Turn the containers over, cover with a blanket.

Spicy with hot peppers

The secret of spicy adjika is to leave all the seeds and white streaks in the pepper. They have a sharp edge. Capsicum in hot sauce will be the main component. Apples are best taken sour. Tomatoes are fleshy and red.

Spice will add spices to taste:

• 1 kilogram of apples;
• 3 kilos of tomatoes;
• 0.3 kilograms of garlic;
• 0.3 kilograms of hot capsicum;
• 1 glass of sunflower oil;
• ½ cup sugar;
• 2 tablespoons of s alt;
• table vinegar ¼ cup.

Recipe:

1. Pass the pre-peeled tomatoes through the combine.
2. Do the same with apples.
3. Remove the husk from the garlic, ceiling.
4. Peppers, after a short heat treatment, remove the transparent film, chop.
5. Pour apples and tomatoes into a cooking pot, put to boil
6. After 1.5 hours add remaining ingredients.
7. Cook another half an hour.
8. Put into jars without waiting to cool.

Recipe without vinegar

1. Tomatoes - 1 kilo.
2. Juicy apples - 500 grams.
3. Garlic - 200 grams.
4. Bulgarian pepper - 1.5 kilograms.
5. Chili peppers - 4 pieces.
6. S alt - 1 tablespoon.
7. Sugar - 3 tablespoons.
8. Sunflower oil - 3 tablespoons.

Recipe:

1. Wash vegetables and fruits, peel, free from seeds and stalks, grind.
2. Combine in one pot.
3. S alt the mixture, add sugar.
4. Wait 10 minutes for the spices to dissolve.
5. Stir thoroughly and pour into jars.
6. From above, to avoid the formation of a film, pour in a little sunflower oil.
7. Put the jars in the refrigerator.

With added wine

Unusual recipe. Fish and meat dishes with its addition - just lick your fingers:

• apples - 4 pieces;
• tomatoes - 10 pieces;
• sweet pepper - 1 piece;
• hot pepper - 4 pieces;
• sugar - 0.5 cup;
• s alt - 1 tablespoon;
• wine - 1 glass.

Recipe:

1. Peeled apples cut into small slices, put in a saucepan. Pour the wine carefully, sprinkle with sugar on top.
2. When the wine begins to boil, cook for no more than 5 minutes.
3. Tomatoes, pre-peeled, grind.
4. Remove film from pepper, remove seeds, chop.
5. Combine vegetables with apples.
6. Cook for 15 minutes.
7. Pour in the remaining food and spices.
8. Wait 5 minutes for the whole mass to boil.
9. Leave to infuse for a quarter of an hour.
10. Spread hot into containers. Close with rubber caps.
11. When cool, refrigerate.

Method without preservation

2 kilograms of tomatoes, 5 heads of garlic, 500 grams of sweet pepper, 3 chili peppers, suneli hops, one glass of sugar with a slide, half a glass of table vinegar, s alt to taste.

Scroll the indicated fruits and vegetables, chopping to a mushy state. 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 fridge.

Preparation without cooking

1. 0.8 kilograms of paprika.
2. 1 kilogram of tomatoes.
3. 500 grams of garlic.
4. Bunch of dill.
5. 2 tablespoons of s alt.
6. Spices (1 tablespoon each): savory, basil, cilantro, suneli hops.

Recipe:

1. Grind paprika.
2. Remove the husk from the garlic.
3. Peel the skin off the tomatoes, cut out the stalks.
4. Grind all vegetables.
5. Chop the dill finely.
6. Mix all ingredients.
7. Leave to ferment for 3 days.
8. Spread into clean jars and cover with nylon lids.
9. Store refrigerated.

In the slow cooker

It is very convenient to cook adjika in a slow cooker. It greatly simplifies the process. It heats evenly and ensures a constant heating temperature of the entire dish. There is no need to constantly monitor and stir, as a special coating protects against burning.

Recipe:

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

1. All products are cleaned, chopped and mixed.
2. Add spices.
3. Pour into the multicooker bowl and set the cooking timer for 1 hour.
4. Adjika is ready, it remains to shift into containers.
5. Put jars upside down in a warm place.

Raw with garlic

Sweet apple adjika cooked without cooking retains many vitamins.

The basis of this dish will be sweet pepper - 3 kilograms. Carrots, apples and garlic will need 500 grams each, paprika pods 400 grams, a bunch of cilantro, ½ cup s alt, a tablespoon of sugar, 500 milliliters of sunflower oil.

Recipe:

1. Peel off the apples, take out the seeds. Then grate on a coarse grater or pass through a meat grinder.
2. Chop the carrots as well.
3. Bulgarian pepper, freeing from the film and seeds, chop.
4. Garlic combine with paprika and chop.
5. Pour s alt into the mixture of vegetables and fruits, add sugar.
6. Pour in remaining food.
7. Stir the mixture, spread in containers.
8. To extend the shelf life, pour a little oil on top.
9. Shift 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, and a pinch of coriander, 50 grams of sugar, 70 grams of s alt, 2 bay leaves.

Recipe:

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

With plums

Savory appetizer made with 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 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%, an incomplete glass of sugar and s alt - 2 tablespoons.

Recipe:

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

With eggplant

Adjika with eggplant is very tasty. Eggplant adds juiciness, makes 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 s alt, two pinches of basil and coriander seeds.

Recipe:

1. Crush the spices.
2. Chop vegetables separately in a convenient way.
3. Chop garlic, finely chop.
4. Tomatoes combined with butter.
5. Add s alt and sugar (adjust to your taste). Continue cooking for 10 minutes.
6. Put the chopped eggplants into the container prepared for cooking and boil again.
7. After 10 minutes, add the pepper mixture.
8. After 10 minutes add minced garlic.
9. After boiling, wait another 3 minutes.
10. Adjika is ready. Transfer the sauce to glass jars and seal. Cover with a blanket.

How to store properly

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

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

Recommended