Sloe sauce with adjika for the winter

Adjika has long ceased to be a purely Caucasian seasoning. Russians loved it for its spicy taste. The very first seasoning was prepared from hot pepper, herbs and salt. The word adjika itself means “salt with something.” Over the centuries of production in modern adjika, the main ingredients have remained, but many additives have appeared.

This delicious hot sauce can be used to whet your appetite! It may contain eggplants, zucchini, sweet peppers, apples, cabbage, leeks. But today the “heroine” of our article will be adjika from thorns for the winter. This berry will add an unusual plum taste and highlight the aroma of meat and fish dishes. We offer you recipes with different ingredients. Choose any one.

Variations on a theme - spicy tkemali sauce made from sloe

Option one

For one kilogram of plums to prepare spicy adjika you will need:

• 2 teaspoons table salt;
• half a glass of water;
• hot red pepper pod;
• 5 large cloves of garlic;
• cilantro and dill in large quantities;
• mint leaves 5 pieces.

How to cook properly

1. Wash the plums, herbs and garlic thoroughly under running water.We clean the garlic from husks and film. We remove the stalk from the hot pepper, but do not touch the seeds. They are the ones who will add sharpness and piquancy to adjika made from thorns. Remove seeds from fruits.
2. Place the sloe plum halves in a cooking vessel and sprinkle with salt to release the plum juice.
3. Let the chopped fruits cook by adding water. As soon as the contents boil, reduce the heat to low and stir well so that the thorns for adjika are thoroughly cooked.
4. After five minutes, add finely chopped hot pepper.
5. After another 5 minutes, add chopped cilantro, dill and mint to the adjika.
6. After two minutes, pass the garlic through a press, let it boil for 2 minutes and remove from heat.

Since thorn sauce for the winter turns out to be hot, you won’t eat much of it. For unfolding, it is better to take sterilized small jars.

Option two

To prepare spicy sloe sauce with adjika for the winter you will need:

• sloe – 2 kg;
• ripe red tomatoes – 0.4 kg;
• water – 235 ml;
• garlic – 6 cloves;
• mint – 6 sprigs;
• hot pepper – 1 piece;
• coriander – 25 grams;
• apple cider vinegar – 25 ml;
• granulated sugar – 110 grams;
• natural honey – 25 grams;
• salt – 2 level tablespoons.

Cooking features

1. Before cooking, wash the plums and herbs in several waters. Let's clean the garlic from the surface and internal "clothing". Remove the stem of the hot pepper and, if necessary, the seeds. We cut the tomatoes into four parts, having previously cut out the place where the stalk attaches. Many housewives do not remove the seeds, as they believe that they are what give thorn adjika its unique taste.
2. Remove seeds from cleanly washed thorn fruits and place in a bowl. Add water and set to cook for 10 minutes.
3. Grind the slightly cooled plum mass through a fine metal sieve. Let the chopped thorns cook over low heat again.
4. While the mixture is cooking, let's get started with garlic, hot peppers and ripe tomatoes. To grind them we use a meat grinder.
5. Add chopped vegetables and herbs to the thorns. Pour in honey, sugar and salt. Stirring thoroughly, cook the hot thorn sauce for several minutes.

There is no need to sterilize adjika for the winter. It is enough to roll it into jars and hide it under a fur coat until it cools.

Adjika for fried meat

Many people like fried meat. Spicy Sloe sauce for the winter, the recipe for which is given below is the most suitable option.

To prepare you need to stock up:

• ripe thorn fruits – 1 kg 200 g;
• pure water – 300 mg;
• fresh fleshy tomatoes – 0.6 kg;
• young garlic – 1 head;
• red hot pepper – 2-3 pods;
• sweet apple - one medium size;
• sweet bell pepper – 3 pieces;
• table salt (non-iodized salt) – 90 g;
• granulated sugar – 150 g.

Cooking features

1. Place the washed and dried sloe fruits whole in a saucepan, add water and set to cook. Cooking time is not indicated, since it depends on the ripeness of the berries. When the contents of the pan boil, set the temperature switch to the minimum setting.
   
2. As soon as the skin begins to burst and the pulp is completely softened, we select the fruits on a sieve. We wait for the thorn to cool down and begin to rub it with our hands. As a result, you will get a beautiful plum puree, and the pits and peel will remain in the sieve.
3. Chop fleshy tomatoes, sweet and bitter peppers, apples, garlic and grind one by one in a meat grinder, on the finest grill.Cook the resulting mass for an hour.
4. Then add plum puree, sugar, salt and simmer over low heat for another 30 minutes. Hot hot sauce for the winter is placed in prepared jars and rolled up. We send it upside down under a fur coat for a day.

In conclusion about the benefits of thorns

Sloe fruits, which resemble plums in appearance and taste, are a healthy product:

1. They contain a huge amount of vitamins and microelements. Thanks to them, berries have anti-inflammatory, immune, and antibacterial effects on the human body.
2. Substances contained in fruits help eliminate toxins and toxic substances.
3. The fruits are widely used by nutritionists for weight loss.
4. A person who takes products containing thorns forgets about shortness of breath and is less irritated.
5. Berries normalize blood pressure and so on.

Although the value of the fruit in adjika is reduced by heat treatment, together with other ingredients it still produces a healthy low-calorie product. Cook for your health, treat your family and friends with delicious aromatic twists.

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