A step-by-step recipe for making spicy adjika from peppers, tomatoes, apples, carrots and garlic. Delicious adjika and spicy - the general goal of my preparation for the winter!
Many are accustomed to making adjika only spicy, but they forget about some of the ingredients in order to make it more tasty, so that the desire to put a hot seasoning in your mouth arises again and again.
If you look at the history of this sauce, it should be noted that adjika is an Abkhaz seasoning, in the native language - abh. "Akyka" - literally translated as "salt". After all, real (classic adjika) is prepared without adding tomatoes, bell peppers, apples, plums, carrots, zucchini and other ingredients. It includes only red peppers, garlic, salt and various green and dried herbs (cilantro, hops-suneli, etc.). But with the evolution, different ingredients began to be added to adjika, in particular, what I wrote above, the result is a very tasty spicy sauce. They coat the chicken before baking … the most delicious.
I propose to prepare a recipe for adjika for the winter according to its composition. More than 3.5 liters comes out of my portion. It turns out spicy, but in moderation, if you want to make a very hot adjika so that you can take in your mouth no more than the tip of a teaspoon, then put red pepper up to 300 g on my portion. But then there is no need to do so much, because you will eat 3, 5 liters of sauce for 5 years. For those who like moderately spicy adjika, then 100 g will be just right.
- Caloric content per 100 g - 66 kcal.
- Servings - 3.5 L
- Cooking time - 1 hour
Ingredients:
- Hot pepper - 200 g (~ 5 pods)
- Tomatoes - 2.5 kg
- Sweet pepper - 1 kg
- Carrots - 1 kg
- Apples - 1 kg
- Garlic - 200 g (8 heads)
- Vegetable oil - 1 glass
- Sugar - 2/3 cup
- Salt - 1, 5-2 tbsp. l. (without slide) ~ 35 g
- Parsley - 15 g
- Dill - 15 g
Cooking spicy tomato adjika with apples:
1. Wash the dill with parsley, dry it and cut off 15 grams of leaves each from sticks.
2. Garlic in the amount of 200 g (I got exactly 8 heads), peel and put in a separate plate.
3. Wash the red hot peppers and cut off the green stem. No need to gut the seeds!
4. We wash and clean the carrots. I got 4 huge carrots for one kilogram.
5. Wash the Bulgarian pepper and remove the insides.
6. Wash and skin the tomatoes. I made a cross cut of the skin on top of each tomato and dipped 4 pieces in boiled water for 20-30 seconds. He took the tomatoes out of the water and quickly removed the skin with his hands. Hot but effective! Then cut into 2-4 pieces and remove the stalk.
7. Peel the apples for adjika, cut in half and core. It is better to choose a sour and dense apple variety.
8. Prepare vegetable oil (1 tbsp.), Sugar (2/3 tbsp.), Salt (no more than 2 tbsp. L. Without a slide).
9. Further, a very important point and answer to the question: "What is the best way to make adjika - grind in a blender or skip through a meat grinder?" The answer is unequivocal - through a meat grinder! Then it will be thicker and tastier because of the small lumps of vegetables. And in a blender, you get a homogeneous slurry. This is not only my confirmation of reality, as many respond and do not recommend doing it in a blender.
Scroll through a meat grinder: sweet peppers, tomatoes, apples and carrots. Drain everything into a stainless saucepan or cast iron cauldron. Bring to a boil and cook for 60-70 minutes without covering. It is necessary to boil the future homemade adjika a little and let the excess liquid evaporate.
10. Separately in a bowl, first mince parsley with dill, then hot pepper and garlic.
11. After an hour, add sugar, salt, sunflower oil to the boiled mixture, and add separately scrolled ones - hot peppers, garlic and herbs. Stir the adjika well, bring to a boil and remove from heat. It is at the very end that you need to put these ingredients so that the pepper and garlic do not evaporate and give the desired result.
12. Wash cans, sterilize with lids and roll up tomato and apple adjika for the winter and not just one, as it can be stored in a cool place (basement) for up to 2 years!
Bon Appetit! And for those who wish to cook the most spicy adjika according to a traditional Abkhaz recipe, watch the video below.
Video: how to cook adjika in Abkhazian:
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