Adjika from green tomatoes for the winter

In winter, the body especially needs vitamins. They can be replenished with hot sauces and seasonings served with meat and fish dishes. If you have a jar of adjika, then even a piece of bread becomes tastier. Fragrant and spicy adjika lifts your tone and mood.

Everyone is accustomed to the fact that this spicy sauce is made from ripe red tomatoes and peppers. Green adjika is still a rare dish on the Russian table. But in vain. Adjika from green tomatoes is a surprisingly tasty preparation for the winter. It’s easy to prepare, and, most importantly, you don’t need to sterilize the jars. Many housewives do not like this process. We offer you several recipes to choose from. Try it, you won’t regret it.

Recipe options

The basis of adjika is green tomatoes. Very often gardeners do not know where to put them. Even the smallest specimens will be used. After all, they are simply not able to turn red; they cannot be preserved. But for adjika it’s just right. Recipes differ not only in the number of ingredients, they have different compositions.

Recipe one - adjika for the winter “Obedenie”

What ingredients will you need to stock up on in advance:

• green tomatoes – 900 grams;
• sweet apples (color does not matter) - 2 pieces;
• onion – 1 large onion;
• sweet bell pepper – 3 pieces;
• hot pepper – 1 piece;
• granulated sugar - 3.5 tablespoons;
• salt – 1 tablespoon;
• vegetable oil – 6 tablespoons;
• table vinegar 9% - 3.5 tablespoons;
• garlic – 1 head
• various herbs (dry) – 1 teaspoon;
• black pepper (peas) – 0.5 teaspoon;
• mustard seeds - a quarter teaspoon.

Preparation progress

1. We thoroughly wash all the vegetables and fruits intended for harvesting, changing the water several times. Place on a towel to dry. Then we start cutting.
2. From the tomatoes we cut out the place where the stalk was attached. We also cut out the slightest damage. We choose tomatoes that already have seeds.
   
3. Apples can be peeled, but this is not necessary. We cut each fruit into quarters. So, it is more convenient to cut out the core with seeds and plates. Then cut each quarter into 4 more pieces.
4. Chop the peeled onion into large pieces.
5. Remove the husks from the garlic, cut off the bottom and wash the cloves.
6. Remove the stem from the peppers, select the seeds and membranes, and cut into small slices. You need to wear gloves when peeling and cutting hot peppers so as not to burn your hands.
7. Place the vegetables and apples in a bowl and grind them with a blender (a meat grinder is also suitable).
8. Spices and herbs can be added whole or crushed in a mortar. This is already to the taste of the hostess. Immediately add salt and sugar, add vegetable oil and vinegar.

The cooking process takes about 40 minutes, put the pan on low heat. There is no need to be afraid of the appearance of a large amount of liquid. During the cooking process, green tomato adjika will begin to thicken.Moreover, the color will change to yellowish-green.

When hot, place the aromatic adjika “Obyedenye” into sterile jars. Turning the lids down, cover with a blanket or fur coat. When the seasoning has cooled, store it in the basement or refrigerator.

Recipe two with original taste

This version of adjika, which is made from unripe tomatoes, is highly appreciated by gourmets. It's all about the sweet and sour taste, bright color and Caucasian spices.

The recipe is rich in ingredients, but they are all available:

• green tomatoes – 4 kg;
• hot pepper (chili can be used) – 250 grams;
• ripe red tomatoes – 500 grams;
• sweet bell pepper (green!) – 500 grams;
• garlic – 300 grams;
• carrots (medium) – 3 pieces;
• sweet and sour apples – 4 pieces;
• vegetable oil – 125 ml;
• rock salt – 5 tablespoons;
• hops-suneli – 50 grams;
• leaves of dill, basil and parsley to taste.

Cooking rules

1. We select green tomatoes, put them in a basin and pour boiling water over them. Take it out and let it dry. From each tomato we remove the stalk and the place where it is attached. Cut into slices. Sprinkle the workpiece with salt, cover with a towel and set aside for 6 hours, after which we pour out the resulting juice. Thanks to this procedure, green tomatoes will not taste bitter. Grind in a meat grinder into a separate bowl.
2. As soon as the adjika base is ready, we begin working with the remaining ingredients. We wash and peel carrots, both types of peppers, apples, red tomatoes, garlic. Cut them into small pieces and grind them in a meat grinder. You will get green adjika in tomato.Use a thick-walled pan for cooking.
3. Add suneli hops, oil and salt to the resulting mass. Stir and let sit for 30 minutes.
4. Add green tomatoes and cook with constant stirring for 60 minutes.
5. At this time, wash the greens, dry them on a towel and finely chop them. Add green sprigs just before the end of cooking.
6. After boiling the green tomato adjika for another 2 minutes, transfer it to jars.

Recipe three

Another version of a delicious sauce made from unripe tomatoes.

What do you need:

• green tomatoes – 3 kg;
• apples – 500 grams;
• onion – 200 grams;
• hot pepper (pods) – 100 grams;
• garlic – 100 grams;
• ground black pepper – ½ teaspoon;
• paprika – ½ teaspoon;
• salt – 60 grams;
• granulated sugar – 120 grams;
• table vinegar - 1 glass;
• vegetable oil – 100 ml.

Easy to weld

1. Green tomatoes and apples need to be washed, the tails removed, and the apples cored and cut into small slices. Peel the garlic and onion, wash and chop as finely as possible. To chop the garlic, crush it on a board with a knife: it will cut without difficulty.
2. Remove stems, seeds and membranes from peppers and cut into small cubes.
3. Place all prepared ingredients into a saucepan and press lightly until liquid comes out. Place adjika on low heat and bring to a boil. During this time, the volume of liquid will increase.
4. To prevent the contents of the pan from burning, you must stir constantly. Cook adjika from unripe tomatoes for the winter within half an hour.
5. The vegetables should become soft and well cooked.Turn off the stove and let the contents cool slightly to make it easier to beat the adjika with an immersion blender. When you get a homogeneous mass, you need to finish cooking. If you wish, you don’t have to beat it, then you will get adjika in pieces, as in the photo.
   
6. All that remains is to add ground pepper, paprika, vinegar and vegetable oil. And also salt and pepper the adjika. Cook for no more than 10 minutes.
7. Divide into jars while the green tomato seasoning is hot and seal tightly.

Here's another recipe:

Conclusion

Fragrant and tasty adjika made from unripe tomatoes is a sauce suitable for any dish. Many people like to spread it on a piece of black bread. Yummy!

If you still don’t believe in the uniqueness of adjika made from green tomatoes, reduce the amount of ingredients and cook all three options. So, you will find out which one is yours. Good luck!

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