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Delicious adjika with apples And pepper has an amazing sweet-sour and slightly spicy taste. It is used to complement various vegetable, meat and fish dishes, soups. This sauce can be prepared in several ways, not only for seasonal use, but also for canning for the winter. Adjika in winter will be a tasty addition to various dishes on the table and a source of essential vitamins and nutrients for the human body. Having decided to prepare adjika from such an original set of products, you need to choose a recipe that will appeal to all family members. We will try to describe some options for preparing the sauce in detail later in the article. Perhaps one of them will become a new entry in the cookbook of one of the housewives.
The best cooking recipes
The preparation of traditional adjika is based on the use of hot capsicum, salt and herbs. Nowadays, the recipes for this Abkhazian seasoning have changed slightly, and the spicy-salty taste of the spice has been “softened” by relatively neutral-tasting products. Tomatoes and bell peppers are the basis of most modern recipes. Their taste and aroma goes well with spices, hot pepper and garlic.Adding apples to the sauce allows you to prepare an even more delicate and appetizing product that will appeal to, if not every taster, then many of them.
Fresh adjika is a storehouse of vitamins for the winter
Adjika can be prepared with or without heat treatment of foods. Of course, the option using fresh ingredients is preferable, since all components of the sauce retain their quality and benefits throughout the winter period.
To prepare fresh apple adjika, you need to use 1 kg of ripe, preferably red tomatoes, 1.5 kg of fleshy bell peppers, half a kilo of ripe sweet and sour apples, 2-3 heads of garlic, 3-4 pods of chili peppers. A spoonful of salt, 3 tablespoons of sugar and a little sunflower oil will help complement the taste of the sauce and keep it fresh.
The process of preparing adjika according to this recipe is very simple. You only need to perform a few manipulations:
- Wash the tomatoes. If their skin is tender and thin, then it does not need to be removed, otherwise it is recommended to make a cross-shaped cut on the surface of the vegetable and scald it with boiling water, then remove the rough skin.
- Cut the washed peppers (bell and chili) in half. Remove grains from the inner cavity, cut off the stalk.
- Wash the apples thoroughly and cut into quarters. Remove grains and stem.
- Grind all prepared vegetables, fruits and peeled garlic using a meat grinder.
- Add salt and sugar to the resulting mixture. After mixing, leave the adjika on the table for a while so that the crystals of these products dissolve.
- After some time, stir the adjika again and taste it. Add salt and sugar if necessary.
- After the next stirring, distribute the adjika into sterilized, dry jars.
- Pour 2-3 tablespoons of sunflower oil on top of the adjika. You cannot stir or turn over the contents of the jars after this. They need to be covered with a lid and placed in the refrigerator.
Fresh adjika, prepared in compliance with all the above recommendations, will be perfectly preserved for 2 months. Open jars cannot be stored in the refrigerator for a long time, so it is better to use small glass containers for canning. In general, the taste and benefits of fresh apple adjika products will complement any dish in the cold winter, reminiscent of the past sunny summer.
Boiled adjika tomatoes-apples with carrots and vinegar
Storing jars of adjika in the refrigerator is not always convenient, especially if the food storage chamber is not large. In order to save free space and stock up on large quantities of sauce, housewives use recipes for boiled adjika. One of these recipes can be called basic or basic. This is what many housewives use, sometimes modernizing it by adding spices or aromatic herbs.
To prepare adjika you will need tomatoes. It is better to choose ripe, fleshy vegetables in an amount of 2.5 kg. Tomatoes will be the basis of adjika, which will be complemented by apples, sweet bell peppers and carrots. These three ingredients must be taken in equal quantities, 1 kg each. Spices are an integral part of any adjika.In the proposed recipe, it is recommended to use 100 ml of vinegar, 100 g of chili pepper, 3 heads of garlic, a glass of sugar and the same amount of oil, 2 tbsp. l. salt. It is this composition of products that will allow you to prepare very tasty and aromatic, quite spicy adjika for the winter.
Preparing adjika using cooking will take the housewife no more than 2 hours. During this time, you can successfully perform the following operations:
- Peel the carrots and wash. If necessary, large carrots can be divided into slices, which will be easier to twist with a meat grinder.
- Peel the tomatoes using boiling water. It is recommended to remove the rough attachment point of the stalk with a knife from the surface of the vegetable.
- Cut the washed apples into slices, remove the seeds and stem.
- Peel the peppers using boiling water. You can also easily remove the skin after briefly baking the vegetables in the oven.
- Pass the prepared fruits and vegetables through a meat grinder with small holes in the mesh.
- Pour the resulting vegetable puree into a deep saucepan. This preparation for adjika should be cooked over low heat for no more than an hour. During cooking, you need to stir the product regularly.
- While the vegetables are stewing over the fire, you can prepare the garlic and chili pepper. It is necessary to remove the husks from the surface of the garlic heads, and free the pepper pods from the grains, since in the general mixture of vegetables they will be particularly hard and pungent.
- Pepper and garlic need to be chopped with a knife or meat grinder. After an hour of cooking, you need to add the resulting mixture of hot products, as well as salt, sugar, oil, and vinegar to the main vegetables.
- Almost ready adjika needs to be thoroughly mixed and tasted. If necessary, add missing spices.The adjika needs to simmer for 3-5 minutes until fully cooked.
- Preserve the sauce while hot in sterilized small jars.
Boiled adjika can be successfully stored in a cool cellar or warm pantry throughout the winter. Products such as vinegar, sugar and salt, and chili peppers act as strong preservatives that will prevent delicate foods from spoiling.
You can change the recipe suggested above in completely different ways, taking into account personal preferences. For example, you can prepare spicy adjika if you remove carrots from the recipe and increase the amount of hot peppers and garlic. Tender adjika can be prepared by reducing the amount of garlic and chili pepper in the overall composition of the products.
Spicy adjika with apples and hot peppers
The recipe is unique in that it does not contain bell peppers. This can be an important advantage for those who have a negative attitude towards the taste and aroma of this vegetable. In general, to prepare adjika you will need a minimum set of products. So, the list of ingredients below is designed to prepare 4 liters of delicious sauce.
The recipe is based on the use of ripe, fleshy tomatoes, the quantity of which must be at least 3 kg. For cooking, it is recommended to use sour apples in an amount of 1 kg. Garlic and hot pepper You can take 200-300 g per recipe. Each housewife must determine the exact amount of ingredients personally, based on the family’s preferences. The more hot ingredients are used, the sharper the taste of the prepared adjika will be.In addition to the listed ingredients, the recipe should include: vegetable oil 1 tbsp., sugar 0.5 tbsp. and salt to taste. If desired, you can add dill and parsley to adjika.
It will take a lot of time to prepare adjika. The recipe requires careful and lengthy cooking of all vegetable ingredients. The cooking process can be described in several fairly simple steps:
- You should start preparing adjika by chopping the hot ingredients: pepper and garlic. Garlic must first be freed from the husk, and peppers from the stalk. You can grind food with a meat grinder or, in extreme cases, with a knife. After grinding, they must be placed in a separate plate and covered with a lid, so that the vapors of essential oils do not irritate the mucous membranes of the eyes and nose.
- It is preferable to peel the tomatoes and then grind them with the same meat grinder.
- Apples without grains and stalks should be ground in a meat grinder, following the tomatoes.
- Combine tomato and apple puree in one large saucepan, mix well and put on fire to simmer. Cooking time over low heat should be about 2 hours.
- Literally 30 minutes before the adjika is ready, add a mixture of garlic and chili peppers to the pan, as well as salt, vinegar and sugar with butter, and, if necessary, finely chopped herbs.
- Adjika should be preserved in small sterilized jars under a tight lid. Can use a reusable screw cap or a disposable metal cap.
Salt and sugar, the amount of hot ingredients in this recipe should be used to taste. If necessary, you need to add these products little by little, so as not to overdo it with their quantity.You should try adjika again for salt and sugar only after the crystals of these ingredients have completely dissolved.
A unique adjika recipe using wine
If you want to surprise your family and friends, be sure to prepare adjika according to this recipe. A delicious sauce can turn not only meat and fish dishes, but also an ordinary slice of bread into a culinary masterpiece.
For the sauce you will need a glass of red wine. Its correct use is the main secret of preparing adjika. Tomatoes in the recipe are used in the amount of 8-10 pcs. It is also recommended to use 4 green apples, 1 large bell pepper, 2 chili peppers, sugar (about a glass) and salt to taste.
When preparing adjika according to this recipe, it is important to strictly perform the following manipulations:
- Wash the apples, remove grains, stems and skin. Cut the fruit into pieces, place them in a small saucepan and pour in wine. Sprinkle sugar on top of the apples.
- Place the saucepan with wine and apples on the fire and boil for 5 minutes.
- Wash the peppers and tomatoes and remove the skins. Remove grains from the inner cavity of the peppers.
- Grind the peeled vegetables with a meat grinder. Also chop the apples stewed in wine and add to the vegetable puree.
- Boil the mixture of ingredients for 15 minutes, then add chopped chili peppers and salt, cook for another 5 minutes.
- At the end of cooking, adjika needs to be left for 10-20 minutes. Place the still hot product into prepared jars and preserve.
- After cooling, store jars of adjika in the refrigerator.
The recipe allows you to quickly prepare surprisingly tasty and aromatic adjika, the composition of which will probably remain a secret for every taster.
Conclusion
There are a lot of recipes for adjika with apples and peppers, and it’s difficult to choose the best one without tasting the finished sauce. Sometimes a housewife needs to try several different recipes before she finds the best one. So, in addition to the above recipes, you can choose from one more cooking option, the description of which is given in the video:
