Sweet adjika for the winter

Content

1 Basic Rules
2 Sweet adjika recipes
3 Conclusion

Initially adjika was prepared from hot peppers, salt and garlic. Modern cuisine also offers sweet versions of this dish. Sweet adjika goes well with meat dishes. It is prepared on the basis bell pepper, tomatoes or carrots. The sauce becomes especially piquant when adding plums or apples.

Basic Rules

To get tasty adjika, you should adhere to the following rules when cooking:

the main components of the sauce are tomatoes and peppers;
Carrots and bell peppers help make the taste sweeter;
spicy notes appear in the sauce after adding spices and herbs;
when processing raw vegetables, more nutrients are retained;
for winter preparations it is recommended to heat treat the components;
for cooking vegetables, choose an enamel container;
the resulting sauce is rolled into jars, which are pre-sterilized;
Vinegar can be used to extend the shelf life of products;
Ready adjika is stored in the refrigerator or other cool place.

Sweet adjika recipes

Adjika with peppers and tomatoes

The simplest sweet sauce recipe includes tomatoes and peppers:

Tomatoes (5 kg) need to be cut into 4 parts and then passed through a meat grinder.
Place the tomato mass on the fire and bring to a boil. Then it is simmered over low heat for an hour. As a result, the volume of the vegetable mixture will decrease by half.
Sweet pepper (4 kg) is freed from seeds and cut into large pieces. Vegetables need to be minced and added to adjika.
Leave the saucepan with the sauce to simmer for 20 minutes over low heat. The vegetable mass must be stirred regularly.
At the ready stage, add sugar (1 cup), salt (2 tbsp) and vegetable oil (1 cup).
Mix the adjika well until the sugar and salt are completely dissolved.
The sauce is ready to use.

Adjika with pepper and carrots

With the help of pepper and carrots, the sourish tomato taste is neutralized. This adjika will be an alternative to store-bought ketchup for the winter:

Tomatoes (5 kg) are cut into 4 parts, removing the stalks.
Sweet peppers (1 kg) are seeded and the tails are cut out.
Onions (0.5 kg) and garlic (0.3 kg) are peeled; onions that are too large are cut into several pieces.
Then peel the carrots (0.5 kg) and cut into large pieces.
Prepared vegetables, with the exception of garlic, are chopped in a blender.
If desired, add hot pepper to adjika, after removing the seeds.
Place the vegetable mixture on the stove and cook over low heat for 2 hours. The cooking time can be increased, then the sauce will acquire a thicker consistency.
20 minutes before removing from the stove, add sugar (0.1 kg) and salt (5 tbsp) to the adjika.

Adjika with pepper and nuts

Sweet adjika is obtained by using bell peppers and walnuts as the main ingredients.You can prepare a tasty and aromatic sauce if you follow a certain technology:

Bell peppers (3 pcs.) need to be cleaned of stems and seeds. Then the vegetables are finely chopped.
Similar actions are performed in relation to hot peppers (2 pcs.).
Walnuts (250 g) are ground in a meat grinder or blender.
The head of garlic must be peeled and then the cloves must be passed through a meat grinder.
The prepared vegetables and nuts are mixed, then chopped again in a blender. The sauce should have a liquid consistency.
Spices are added to the resulting mixture: coriander (3 tsp, suneli hops (1 tsp), cinnamon (1 pinch), salt (5 tsp).
Stir adjika well for 10 minutes to dissolve the spices.
The finished sauce is poured into jars for the winter.

Adjika with apples

Using peppers and apples, the sauce acquires a piquant, sweetish taste. It is prepared using the following technology:

First, tomatoes (0.5 kg) are processed. Vegetables are poured with boiling water, and after a few minutes the skin is removed.
Apples (0.3 kg) must be peeled and seed pods removed.
Bell pepper (0.3 kg) is cleaned of seeds and stalks. Do the same with hot pepper (1 pc.).
Prepared tomatoes, apples and peppers are crushed using a blender or meat grinder.
The resulting mass is placed in an enamel container and put on fire. Cover the sauce with a lid and cook for 2 hours.
During the cooking process, you need to add sugar (5 tsp), vegetable oil (3 tsp) and salt to taste.
10 minutes before removing the sauce from the stove, add suneli hops (1 tsp), ground coriander (1 tsp), chopped herbs and garlic (4 cloves).
The finished sauce can be placed in jars or served.

Adjika from plums

To prepare the sauce, choose ripe plums without any defects. Adjika will turn out sweet from any type of plum, including cherry plum. It is best to choose fruits in which the pulp is easily separated from the stone.

If you leave the skin on, the sauce acquires a slight sourness. To clean plums from it, you first need to place them in boiling water.

Plum adjika prepared according to the following recipe:

Ripe plums (1 kg) are cut in half and pitted.
Hot pepper (1 pc.) needs to be cut and the stalk removed. This component gives the dish a spicy taste, so its amount can be reduced or increased to taste.
Garlic (2 pieces) is peeled.
Plums, garlic and pepper are passed through a meat grinder. Then you need to strain the resulting mass through cheesecloth. For these purposes, you can use a colander with a fine mesh. This will eliminate the pepper seeds that make the sauce too spicy.
Then prepare a container for cooking adjika (cauldron or pan), which is greased with vegetable oil.
The vegetable mass should be cooked for 20 minutes until it becomes thick. Stir the sauce regularly to prevent the vegetables from burning.
At the ready stage, add sugar (0.5 cup) and salt (1 tbsp.).
The finished sauce is placed in jars for further storage.

Adjika from prunes

If fresh plums are not available, dried fruits will replace them. Adjika is unusually sweet when prepared with the addition of prunes and walnuts:

Prunes (3 kg) should be washed well and pitted, if present.
Bell pepper (1 kg) is washed, cleaned of seeds and stalks.
Garlic (0.2 kg) must be peeled and divided into individual cloves.
The prepared components are turned through a meat grinder.
The mixture is placed in a container, which is placed on fire. Bring the sauce to a boil, then simmer over low heat for 45 minutes.
Peeled walnuts (300 g) are heated in a dry frying pan for 2 minutes. Alternatively, you can place the nuts in the oven.
When the nuts have cooled, they are ground in a meat grinder or mortar. If you do not roast the nuts, their flavor in the sauce will be more vibrant.
After 45 minutes of cooking the vegetables, add nuts, ground pepper (1 tbsp), a little salt and sugar (100 g) to the container.
The adjika is mixed well and boiled for another 2 minutes.
After this, you can put the blanks into jars.

"Indian" adjika

Although adjika is a Caucasian dish, you can add Indian flavor to it. When using dried fruits and spices, a sweet sauce is obtained that perfectly complements meat dishes. “Indian” adjika is prepared as follows:

Sweet pepper (0.4 kg) is peeled from stalks and seeds.
Do the same with apples (0.4 kg). For adjika, sweet and sour varieties are chosen.
Dates (0.25 kg), prunes (0.2 kg) and dark raisins (0.5 kg) are poured with boiling water and left for 15 minutes.
Vegetables and dried fruits are finely chopped, then placed in one container and covered with sugar (150 g).
The released juice is drained, and the remaining mass is boiled for an hour.
At the ready stage, salt (75 g), dry mustard (20 g) and cayenne pepper powder (5 g) are added to the sauce.
Apple cider vinegar (250 ml) is poured into adjika prepared for the winter.

Adjika from beets

Another way to make a sweet sauce is to add beets to it.The recipe for making adjika from beets includes several steps:

Raw beets in an amount of 1 kg are passed through a meat grinder, after which 1 cup of sugar and vegetable oil, as well as 2 tbsp, are added to the resulting mass. l. salt.
The ingredients are mixed, put on fire and boiled for half an hour.
During this time, begin preparing the tomatoes. 3 kg of these vegetables are crushed using a meat grinder and added to the beet mass. The mixture is boiled for another 30 minutes.
Bell peppers (7 pcs.) and chili peppers (4 pcs.) are passed through a meat grinder, which are placed in a container with sauce. The dish is left on the fire for another 20 minutes.
Apples (4 pcs.) are grated. For adjika, choose varieties with sourness.
Garlic (4 heads) is peeled, then the cloves are passed through a garlic press.
Place the apples and garlic into a common container and cook for 10 minutes.
The total cooking time is 1.5 hours. The finished sauce is placed in jars for the winter.

Spicy adjika

The addition of apples and herbs gives adjika a spicy aroma. The sauce is prepared using the following technology:

First, fresh herbs are prepared: cilantro (2 bunches), celery (1 bunch) and dill (2 bunches). The greens are washed, dried with a towel or napkin, and then finely chopped.
Bell pepper (0.6 kg) must be thoroughly peeled and cut into small slices.
The sour apple is cut into pieces, removing the core and peel.
Vegetables and herbs are placed in a blender container and then ground until smooth.
Transfer the vegetable mixture into a bowl, add vegetable oil (3 tbsp), suneli hops (1 pack), salt (1 tbsp) and sugar (2 tbsp).
The components are mixed and left for 10 minutes.
The finished sauce is placed in jars for the winter.

Conclusion

Sweet adjika will be an excellent option for homemade preparations. Depending on the recipe, the vegetables are chopped in a blender or meat grinder. The most original types of sauce involve the use of apples, plums, prunes and other dried fruits.

Sweet adjika: recipe