Adjika with apples for the winter

Adjika apple sauce is an excellent sauce that will complement pasta, cereals, potatoes, meat and, in principle, any food (there are even recipes for first courses with the addition of this sauce). The taste of adjika is spicy, sweetish-spicy, and it is in apple sauce that there is also sourness, which well emphasizes the taste of meat or shish kebab. This sauce is not only tasty, it is also incredibly healthy, all ingredients contain a lot of vitamins that the body needs so much in winter.

Preparing adjika with apples is simple: you just need to choose one of the many recipes for this sauce and get down to business. First, it would be useful to familiarize yourself with some of the features of traditional adjika.

Trends in preparing adjika from tomatoes and apples

Apples and even tomatoes were not always on the list of required components of adjika. Initially, a sauce with this name began to be prepared in Abkhazia, and only herbs, garlic and hot pepper were used as ingredients for it. It is clear that not everyone can eat such a sauce; you need to be a special lover of spicy dishes.

Over time, the sauce recipe was transformed and adapted to domestic tastes and preferences. As a result, adjika has become tomato-based, and numerous spices, other vegetables and even fruits add flavor to it. The most popular companion for tomatoes are apples.

Not all varieties of apples are suitable for making adjika: you need strong, juicy, sour apples. But sweet and soft varieties are completely unsuitable, they will only spoil the taste of the sauce.

In addition to apples, bell peppers, carrots, zucchini, and onions can be added to the recipe. And herbs will add piquancy: parsley, basil, coriander, dill and others.

All ingredients for adjika must be ground using a regular meat grinder, this is how you get the small lumps of vegetables characteristic of the sauce. A blender is completely unsuitable for these purposes, since it breaks the vegetables into a homogeneous puree - the taste of adjika will be completely different.

After cooking, the sauce is ready for use: it can be eaten fresh or stored for the winter.

Traditional recipe for adjika with apples

This recipe is rightfully considered one of the simplest. It is especially loved by those housewives who have very little free time, as the sauce is prepared quickly and easily.

For adjika for the winter you need to take:

• two kilograms of tomatoes;
• kilogram of sweet pepper;
• 0.5 kg sweet and sour apples;
• 0.5 kg carrots;
• the amount of hot pepper in adjika completely depends on how much the family likes it spicy (on average, it’s about 100 grams);
• you need a couple of heads of garlic;
• a glass of refined oil;
• add salt and ground black pepper to taste.

Traditional adjika should be prepared in the following order:

1. Wash and clean all ingredients. It is better to peel the apples and tomatoes so that the sauce is more tender, without foreign inclusions.
2. Grind all products using a meat grinder. Add spices according to the recipe.
3. Place the sauce in a deep bowl and cook for about 2.5 hours, stirring constantly. The fire should be as minimal as possible.
4. The finished adjika is placed in sterilized jars and rolled up.

You can use ordinary plastic lids to preserve this sauce, but it is better to first pour boiling water over them to sterilize them.

Quick preparation of adjika with apples

An even simpler technology, which will be especially appreciated by lovers of fresh sauce, although such adjika can be safely preserved for the winter. The products used are the following:

• take apples, bell peppers and carrots in equal proportions;
• you need three times more tomato than each of the previous ingredients;
• You will need 1-2 pods of hot pepper (depending on how much the family likes the spicy taste);
• the amount of garlic also affects the sharpness and piquancy of the sauce; a few heads should be enough;
• salt is needed at the rate of 1 spoon per 3 kg of tomatoes;
• sugar is added twice as much as salt;
• The same rule applies to vinegar;
• sunflower oil - no less than a glass.

It’s easy to prepare quick adjika:

1. Apples are peeled and cored.
2. It is also recommended to peel tomatoes and other products.
3. Cut vegetables and apples into convenient pieces (so that they fit into the neck of the meat grinder) and chop.
4. Place all products in a saucepan with a thick bottom and cook for 45-50 minutes.
5. Then add the necessary spices, if provided, add herbs. The sauce needs to be boiled for another 5-10 minutes.
6. To ensure that the garlic aroma is bright and rich, it is recommended to add this ingredient at the very end of preparing adjika. This way, the essential oils of garlic will not have time to evaporate, and all its beneficial properties will be preserved in full.
7. Now adjika with apples can be rolled into sterile jars for the winter.

This express recipe takes no more than an hour to prepare sauce with apples, which busy housewives will greatly appreciate.

Hot and sour adjika with apples for the winter

Adjika, the recipe for which is presented below, is distinguished by its pronounced pungency and piquant sourness. The sauce is good for regular side dishes and meats, and can be used as a seasoning for poultry dishes. Poultry meat is a little dry, and the acid from adjika will certainly make it more tender.

To prepare adjika with apples according to this recipe you will need the following products:

• a kilogram of apples of the most sour varieties that you can find;
• a kilogram of bell pepper and carrots;
• three kilograms of tomatoes;
• 0.2 kg peeled garlic;
• a glass of sunflower oil, vinegar (6%) and granulated sugar;
• 2-3 pods of hot pepper;
• 5 tablespoons of salt (without a slide).

Preparing the sauce, like the previous recipes, is not difficult at all. To do this you need:

1. Prepare all ingredients: wash, peel, remove stems and seeds.
2. Grate vegetables and apples or chop them using a household meat grinder.
3. Place the resulting mixture in an enamel bowl and simmer for about 50 minutes.
4. After this, add spices and mix adjika thoroughly.
5. Cook for another 15-20 minutes, stirring constantly with a spoon or wooden spatula.
6. It is also better to add garlic at the end of cooking so that it does not lose its flavor. After this, the adjika is thoroughly mixed again.
7. You can put the sauce in sterilized jars and roll them up or cover them with plastic lids.

Adjika with apples and tomatoes without preservation

To prepare a winter snack or sauce, it is not at all necessary to use a seaming wrench. This adjika recipe is also characterized by the fact that it completely lacks tomatoes - they are replaced by sweet bell peppers.

The following ingredients are needed:

• bell pepper – three kilograms;
• hot pepper – 500 grams;
• carrots and apples in equal quantities - 500 grams each;
• 2 cups vegetable oil;
• 500 grams of peeled garlic (another feature of this adjika is an increased dose of garlic);
• spoon of sugar;
• salt - to taste;
• a large bunch of dill, parsley or cilantro (a mixture of these herbs is good).

This sauce takes a little longer to prepare than the previous ones, but the end result is worth it. The output should be about five liters of adjika with apples.

It is prepared like this:

1. Everything is thoroughly washed and cleaned.
2. Both types of pepper are passed through a meat grinder.
3. Apples and carrots need to be grated on a coarse grater.
4. Grind the garlic with a press or finely chop it with a knife.
5. The greens are chopped with a knife as finely as possible.

The peculiarity is that you don’t have to cook this adjika - just stir it, add all the spices and put it in clean jars. Store the sauce in the refrigerator under nylon covers. If sterility is maintained, the sauce will calmly “live” until next summer and will delight you with fresh vitamins and a spicy taste.

Recipe for winter adjika with tomatoes and herbs

The exclusive taste of this sauce is provided by a large amount of greens. Otherwise, adjika is similar to all other recipes. You will need:

• 500 grams of sweet pepper;
• kilogram of tomatoes;
• 2 carrots;
• three pods of hot pepper;
• one large apple;
• a bunch of cilantro and basil;
• head of garlic;
• 1 tsp salt;
• 2 tbsp. granulated sugar;
• 2 tbsp. 6 percent vinegar;
• 2 tbsp. refined oil.

You can grind tomatoes for this adjika using a blender. This significantly simplifies and speeds up the entire process of preparing it, because in this case there is no need to peel the tomatoes - it will still be crushed to a puree. The remaining vegetables, as usual, are ground in a meat grinder.

All crushed products are loaded into a pan and simmered for at least 40 minutes with constant stirring. Greens, spices and garlic are added at the end of cooking adjika, then the sauce is simmered for another 5-10 minutes.

Before packing into jars, add vinegar to the adjika and stir it well.

Adjika with tomatoes, apples and wine

This is one of the most interesting recipes, with a particularly piquant taste. In this case, you need to prepare adjika a little differently than is customary.

You will need products in the following quantities:

• tomatoes - 10 medium-sized pieces;
• apples – 4 pieces (it is better to take green ones, they are more sour);
• red dessert wine – 250 ml;
• large hot pepper – 1 pod;
• red paprika – 1 piece;
• hot chili sauce - teaspoon;
• granulated sugar – 200 grams;
• salt - to taste (on average, two tablespoons).

Now we need to describe in detail the technology for preparing this special adjika from tomatoes and apples:

1. All vegetables and apples are thoroughly washed.
2. Apples are cored and peeled.
3. Cut the apples into cubes, cover with sugar and pour a glass of wine into it.
4. Place a bowl of chopped apples on low heat and boil until they have absorbed all the wine.
5. All other ingredients are cleaned and cut into small pieces.
6. You need to make a puree from apples boiled in wine. To do this, you can use a blender, grater or meat grinder (depending on the amount of food).
7. All ingredients are mixed with applesauce and boiled for about a quarter of an hour, at the end hot pepper, chili and paprika are added.
8. After removing the adjika from the heat, leave it for 10-15 minutes under the lid so that the sauce infuses.
9. Now you can roll adjika into jars.

Prepare adjika according to at least one of the described recipes - this will be enough to love this sauce with all your heart, and prepare it again every year!

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