How to cook adjika with apples for the winter? TOP-5 recipes with photos of preparation for future use at home. Cooking secrets. Video recipes.
Adjika is a famous traditional Abkhaz and Georgian seasoning. Although today it is found in many cuisines of the world. Adjika decorates the most uncomplicated dishes and inspires housewives to experiment. They make sandwiches with it, use it to prepare complex marinades, season salads and create new versions of seasonings on its basis. Meat, fried chicken, sausages, grilled sausages, kebabs, etc. are perfectly combined with adjika. This review offers a basic recipe for sweet adjika with apples and some variations of its preparation. But, before moving on to the recipes, keep in mind some secrets that will come in handy in the process of making it.
Adjika with apples - life hacks and useful tips
- It is better to use sour and dense apples for adjika.
- The peel from the fruit, if desired, can be peeled or left.
- For adjika, use coarse, non-iodized salt.
- For pungency, hot red pepper is usually added to the seasoning. If you clean out the seeds from it, then the adjika will turn out to be less spicy.
- Hot red peppers can be used not only fresh, but also dried.
- If you want to make adjika, which is prepared in Abkhazia, do not use a meat grinder and blender. Grind all products by hand using two stones: a large lower one, and a small worker. Or use a mortar.
- You can improve the recipe and improve the taste of adjika by adding garlic, cilantro, hops-suneli and other spices.
- Adjika can be cooked in two ways: boiled or covered raw. For blanks for the winter, the first option is used. Then adjika can be stored at room temperature without fear that it will deteriorate.
- Use small cans for blanks. Since an open adjika in the refrigerator does not last long, because will lose its rich taste.
See also how to cook spicy adjika with apples.
Adjika with apples
Quite a simple recipe for a fragrant, spicy and tasty adjika with apples. Apples will add aroma and an interesting taste note, the pungency can be varied to taste. The appetizer perfectly diversifies the diet, will delight you at any time of the year, strengthen the immune system and protect against colds in winter.
- Caloric content per 100 g - 125 kcal.
- Servings - 1 L
- Cooking time - 1 hour of active work
Ingredients:
- Apples - 5 pcs.
- Tomatoes - 2.5 kg
- Carrots - 2 pcs.
- Hot pepper - 100-150 g
- Garlic - 150 g
- Sweet peppers - 3-4 pcs.
- Salt - 1 tablespoon
Cooking adjika with apples:
- Peel the carrots, wash and chop with a meat grinder or grater.
- Chop the washed apples like carrots.
- Peel and chop bell peppers with a blender.
- Place the chopped food in a large saucepan and place it on the stove.
- Bring the mixture to a boil, remove from heat and leave to cool to room temperature.
- Repeat the boiling and cooling process 3 times until the mixture thickens a little.
- After the last boil, leave the mixture on very low heat for half an hour.
- Remove seeds from hot peppers to reduce pungency, and peel garlic. Grind the ingredients with a meat grinder and add to the saucepan.
- Season the adzhika with apples with salt and simmer the dressing for 25-30 minutes.
- Fold the hot adjika into sterile jars, roll up the lids, cool under a blanket and store in the refrigerator.
Adjika with apples and tomatoes
Adjika with apples and tomatoes turns out to be spicy and aromatic. You can add it to a bowl of soup, pour it over the meat, season the dumplings. It keeps well in the refrigerator throughout the year, even despite the absence of vinegar and sterilization of food.
Ingredients:
- Antonovka apples - 1.5 kg
- Tomatoes - 1 kg
- Carrots - 0.5 kg
- Bulgarian pepper - 0.5 kg
- Hot pepper - 3 pods
- Salt - 2, 5-3 tbsp.
- Sugar - 1 tbsp.
- Vegetable oil - 150 ml
- Vinegar - 40 ml
- Garlic - 200 g
Cooking adjika with apples and tomatoes:
- Wash the apples, peel and cut into convenient pieces.
- Wash the carrots together with the tomatoes.
- Peel the bell pepper from seeds and twist through a meat grinder.
- Twist the apples, carrots, bell peppers and tomatoes through a meat grinder, combining in one saucepan with a thick bottom.
- Add vegetable oil to the products, add salt and sugar, stir and put the pan on fire.
- After boiling, cook adjika, stirring occasionally for 20 minutes.
- Peel the garlic, peel the chili from the seeds. Twist the products and after 20 minutes add to the boiling adjika.
- Pour in the vinegar immediately, bring to a boil and cook for 10 minutes.
- Pour the prepared adjika with apples and tomatoes into sterile jars and roll up with clean lids.
Adjika with carrots and apples
Homemade boiled adjika with carrots and apples is an excellent preparation for the winter. It will perfectly complement meat and fish dishes, and will also serve as a good seasoning for first courses.
Ingredients:
- Apple - 1 kg
- Carrots - 800 g
- Tomatoes - 500 g
- Red bell pepper - 500 g
- Chili pepper - 1 pc.
- Parsnip root - 1 pc.
- Salt - 2, 5-3 tbsp.
- Sugar - 1 tbsp.
- Vinegar - 40 ml
Cooking adjika with carrots and apples:
- Peel red bell peppers and chili peppers.
- Peel the carrots and parsnip root.
- Peel the apple from the seed box and cut into slices.
- Pass all components through a meat grinder.
- Wash the tomatoes, cut into pieces, boil for 10 minutes and squeeze through a colander, separating the flesh from the peel.
- Add all products to the tomato mass and cook for 2, 5-3 hours.
- Season the sauce with salt and sugar 15 minutes before cooking, and 5 minutes with table vinegar.
- Pack hot adjika with carrots and apples in jars and close the lids.
Adjika from apples and peppers
This is a gentle version of the classic hot adjika. According to this recipe, it turns out to be moderately spicy, so it can be consumed even by those who do not like overly spicy food.
Ingredients:
- Apples - 1 kg
- Bitter pepper - 100 g
- Sweet pepper - 1 kg
- Garlic - 100 g
- Vegetable oil - 0.5 tbsp.
- Sugar - 0.25 tbsp.
- Salt - 1 tsp or to taste
Cooking adjika from apples and peppers:
- Free the garlic from the husk, hot peppers - from the stalk, and chop the products in a meat grinder or finely chop with a knife. Place them in a plate, cover and leave until use.
- Peel the bell peppers from the seed box and grind in a meat grinder.
- Remove grains with stalks from apples and twist through a meat grinder.
- Combine apple and pepper puree in a saucepan, stir and simmer for 2 hours over low heat.
- Add the garlic and chili mixture, salt, vinegar, sugar and oil 30 minutes before cooking.
- Preserve apple and pepper adjika in small sterilized jars and close with a reusable or disposable metal lid.
Adjika from apples, peppers and tomatoes
Red hot pepper is the main component of adjika, but those who do not like it can replace the spice with garlic and horseradish. You will get no less aromatic and moderately spicy sauce that diversifies meat and vegetable dishes.
Ingredients:
- Apples - 10 pcs.
- Tomatoes - 10 pcs.
- Red bell pepper - 10 pcs.
- Bulb onions - 10 pcs.
- Carrots - 5 pcs.
- Garlic - 4 heads
- Horseradish root - 10 cm
- Vegetable oil - 500 g
- Sugar - 100 g
- Salt - 50 g
- Vinegar - 50 g
Cooking adjika from apples, peppers and tomatoes:
- Peel carrots, onions, garlic and horseradish root, peel red bell peppers and apples from seeds. Pass the products together with the tomatoes through a meat grinder.
- Add vegetable oil, sugar and salt to the vegetable mass.
- Put food on fire, boil and cook for 30 minutes.
- 5 minutes before cooking, pour in the vinegar.
- To prepare for the winter, put adjika made from apples, peppers and tomatoes in sterilized jars and roll up with clean lids.
