I love adjika from tomatoes and apples, I always make it for the winter according to this recipe and I advise you. amount of garlic and hot pepper in home adjika can be adjusted to your taste. The recipe is for 5 kilograms of tomatoes.

Ingredients

To prepare adjika from apples and tomatoes, you will need:

tomatoes - 5 kg;

bell pepper- 3 kg;

apples - 1 kg;

hot pepper - 300 g;

garlic - 300 g;

sunflower oil - 0.5 liters;

sugar - 200 g;

salt - 2 tbsp. l.

Cooking steps

Prepare the ingredients. Wash and peel the apples, remove the core, peel the Bulgarian and hot peppers, garlic, wash and cut the tomatoes. Pass all prepared ingredients for adjika through a meat grinder and pour into a saucepan.

Add sugar, salt and vegetable oil. Put on fire and simmer for 30 minutes. If you want more thick adjika, you need to cook for about an hour.

Arrange the boiled adjika from tomatoes and apples in prepared sterilized jars and roll up.

Turn the jars over and wrap them in a warm blanket until they cool completely.

Homemade adjika from apples and tomatoes, prepared for the winter according to this recipe, turns out to be very tasty and spicy.

Enjoy your meal!

Do you like adjika? Spicy, fragrant, sour or sweetish, tasty, tasty? Without which fried meat seems insipid, and stewed potatoes and all other dishes. If so, then our article today is for you!

vegetable pleasure

The very adjika that we eat with such pleasure in winter actually has little in common with the original source - a burning salty seasoning, whose homeland is the Caucasus. Mountain peoples make it from garlic herbs, walnuts. Naturally, seasonings should be put into dishes a little, and you cannot spread such a delicacy on bread. Another thing is adjika with apples and tomatoes! Great snack, it is suitable both as a salad and as a dressing for borscht, soups, gravies. The main condition is that all products must be only of high quality: bell peppers are well ripened, fleshy, without bitterness. If you are preparing adjika with apples and tomatoes, then take only sugary varieties, thin-skinned tomatoes, and sour or sweet-sour fruits. Be sure to use herbs and spices. As for spiciness, sugar and salt, here you can already experiment and choose such a ratio of components, thanks to which your adjika with apples and tomatoes will turn into a real pleasure and the richest source of vitamins.

Recipe Seven

The name of the recipe is not accidental. From it you can learn how to cook a twist from the most complete set of vegetables and spices. Such adjika with apples and tomatoes also includes onions, garlic, bell and hot peppers, carrots. And salt, sugar, vinegar, vegetable oil. From aromatic herbs, you can include dry dill, cilantro, as well as ground coriander or cinnamon in the recipe. The vinegar provided for in the recipe should not be taken table, but fruit, natural. So, take 3 kg of tomato, remove the stalks and scroll through a meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, also scroll. In the same way, chop 1 kg of onion and garlic, 500 g of hot pepper (capsicum). Finely chop a bunch of dill or parsley. Mix well the resulting mass and put on fire. Let it boil, turn down the heat and simmer for about 3 hours, stirring occasionally. Then set the pelvis aside and start cooking again in a day. Boil again, put from 3 tablespoons of salt and 5 sugar, pour in a glass of vegetable oil and simmer again for 2 hours. At the very end, pour in half a glass of vinegar, stir. Without removing from heat, pack in sterilized jars and roll up. If the resulting appetizer seems too sweet for you, then adopt the recipe "Ajika with apples and tomatoes without carrots."

Fast Food Recipe

Culinary guides provide different formulations the dish being described. Like experienced housewives, there are always 3-4 options for its preparation. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then it is done in this way. Pass 1 kg of tomatoes through a meat grinder, one and a half kg of bell peppers, 400 g of apples and the same amount of onions. Pour in one and a half cups of oil and add salt. Cook over medium heat for about 50 minutes, stir to prevent burning. During this time, chop the garlic (300 gr), put it in adjika. Pour in 100 g of vinegar, add a pinch of coriander, chopped Bay leaf or a mixture of "hops-suneli". Stew for another 5-7 minutes and lay out directly from the heat in jars. Roll it up, turn it upside down, wrap the twist, and after a day put it on a shelf in the pantry. If such adjika seemed sour to you (tomatoes, peppers, apples give little sweetness), add a little sugar, although it is not provided for in the recipe.

Adjika from green apples

As already mentioned, it is recommended to put sweet varieties of apples in the appetizer, especially since you have to add vinegar to the dish to preserve canned food. However, in cooking there are many recipes for using sour fruits. Due to them, the hostess can either significantly reduce the amount of vinegar, or even eliminate it from the recipe. For example, here is such an adjika made from tomatoes, apples, carrots. For her, you need: 2 kg of tomatoes, bell peppers or salad peppers - a kilogram, the same amount of carrots, onions and greens, sour apples. For spiciness, add 2-3 pods of hot pepper (red). Salt, put on the stove, cook, not allowing to boil, 40 minutes. Then put the garlic (100 g chopped is enough), cook for another 5 minutes and roll it up boldly, the preservation will stand all winter and will not deteriorate!

Adjika from tomatoes and peppers

This dressing is almost perfect and indispensable if you need to cook the first or second course. It is very simple: in a meat grinder, scroll through equal amounts Bulgarian pepper (preferably red) and tomatoes. Pour 2.5-3 tablespoons of salt, you can and with a slide. Also half a teaspoon. citric acid, a handful of allspice and hot peppercorns. Boil the mixture for 10-15 minutes. Put ground garlic (200-250 gr), mix, place hot in jars and close.

In cooking, there are many dishes that, having become unusually popular, have changed significantly. One of these dishes is adjika. The initial composition of the spicy Abkhazian seasoning was rather ascetic. This can already be judged by the name: in the homeland, adjika was called adzhiktsattsa, which means “salt pounded with something”. And they rubbed salt with red pepper, herbs and garlic.
Authors popular dish, as in the case of Hungarian goulash, there were shepherds. In order for the sheep to eat better and gain weight, they took salt with them, which they mixed with animals in food to stimulate appetite. Shepherds soon noticed that salt mixed with spices, pepper and garlic is quite tasty, and began to use the dish in addition to meat, soups, etc.
Spread around the world, the famous culinary product enriched with ingredients that were not previously included in its composition - bell peppers, apples, tomatoes, etc. New adjika recipes also appear. To summarize, now adjika can be called any spicy dish, which includes garlic and pepper. So, recipes for adjika from zucchini, pumpkin, beets, plums, etc. are known. This recipe for adjika with apples for the winter includes bell peppers, tomatoes, carrots, apples, and, of course, garlic and hot peppers.

Taste Info Sauces for the winter

Ingredients

red tomatoes - 2.5 kg,
Bulgarian pepper - 1.2 kg,
carrots - 0.8 kg,
green sour apples - 1 kg,
garlic - 180 g,
hot pepper - 80 g,
sugar - 1 cup,
salt - 0.25 cups,
vinegar - 1 glass,
vegetable oil - 1 cup.

How to cook adjika with apples for the winter

All components of the dish must be thoroughly washed, cleaned (as needed). Peel the apples and cut into slices, do the same with the tomatoes.

We also clean the garlic.

Remove the center from the bell pepper.
Hot pepper can be used whole, except for the tail.
We also clean the carrots.

Next, pass all the ingredients (except garlic) through a meat grinder or chop with a blender.

Put in a large saucepan or bowl, add sugar and salt.

Cook the mass for one hour from the beginning of the boil.

Then add the garlic squeezed through the garlic press, vegetable oil, vinegar.

Cook another 25 minutes.

Then hot pour adjika with apples into sterile jars and roll up with boiled lids.

canned adjika can be served with barbecues meat dishes, some add it to pasta, shawarma, also cook kharcho soup, pilaf and borscht on its basis. Nuggets, french fries and other dishes are also eaten with adjika.

teaser network

Recipe number 2. Spicy adjika with apples, tomatoes and horseradish

Adjika is a snack that is often prepared from hot peppers, tomatoes and herbs. Usually it is used in addition to meat dishes. In addition, it is in perfect harmony with soup, borscht or vegetable salad. And lovers of hot spices simply spread adjika on fresh crispy bread over butter.

The authorship of the recipe is disputed by Abkhazia and Georgia. According to legend, when the shepherds took the sheep to the mountains for pastures in the spring, the owners of the flocks gave the shepherds salt for grazing animals. The thirsty sheep began to actively eat grass and drink water. Due to this feature, they quickly gained weight. But shepherds did not always use salt for its intended purpose. They began to add garlic, dill and other herbs to it. This is how this famous spicy appetizer - adjika - appeared in Abkhazia.

There are many recipes for making adjika. To date, it is difficult to single out a single classic version.

I suggest one of the ways spicy adjika for the winter from apples, tomatoes, horseradish, bell and hot peppers, with the addition of spices and herbs.

Ingredients:

tomatoes - 2 kg;
sweet red pepper - 1 kg;
green apples - 350 grams;
hot red pepper - 150 grams;
horseradish root - 250 grams;
carrots - 500 grams;
garlic - 15 cloves;
parsley - 30 gr.;
purple basil - 30 gr.;
salt (coarse, preferably sea) - 2 tbsp. spoons;
coriander (seeds) - 2 tbsp. spoons;
sugar - 2 tablespoons;
vinegar - 1 stack.

A step-by-step recipe for making adjika from peppers, apples and tomatoes:

Hot pepper must be placed in water for 5 hours. After this time, the seeds are removed from the pods. Perform this task very carefully. It is advisable to use gloves.
Parsley and basil should be washed, separated from the stems and left on a towel to dry.
Peel sweet pepper and cut in half.

Cut the tomatoes into circles.

Peel the garlic and divide into cloves.

Wash apples and cut into slices, removing the peel and seeds.

Grind the pods of hot peppers and herbs through a meat grinder or in a blender.

Crush the coriander seeds in a mortar and then add to the rest of the mass. Salt is also added there and everything is thoroughly mixed.

After that, pass through a meat grinder Bell pepper, apples, horseradish, carrots and tomatoes. Mix everything and combine with other chopped ingredients.

Now proceed to the process of cooking spicy apple-tomato mass. It is advisable to use an aluminum pan for this. This will avoid burning.
After boiling, boil for another hour. Then add salt, sugar and vinegar. Boil for another 15-20 minutes.

Be sure to try adjika. If the taste is not strong enough, add a pinch of sugar or salt.
The finished mass is laid out in pre-sterilized jars. Roll them up with metal lids and put them in a dark place until they cool completely. The next day, transfer the adjika jars to the refrigerator or cellar. Banks that are going to be consumed immediately can simply be closed with plastic lids.

Sometimes housewives try to bring something new to this spicy snack by adding eggplant to its composition, walnuts and other ingredients. Don't be afraid to experiment and surprise your family members with new adjika recipes!

28.04.2017 13 717

Adjika with apples for the winter - we cook with taste!

If you want the whole family to like your adjika with apples for the winter, then come in and read right now. Both adults and children will like the recipes, because the cooking options are different. In addition, a special recipe will help to preserve vitamins as much as possible in winter, which can also be read further in the article.

Adjika - a traditional dish of Caucasian cuisine

The classic version of this popular blank today came to our table from Abkhazian cuisine, however, all Caucasians believe that this is theirs. the National dish. The main ingredient in the traditional recipe for this sauce, which is usually served with meat dishes, is red capsicum.

So, to prepare "apyrpyl-jiki", and this is exactly how this dish sounds in Abkhazian, we need:

0.5 kg hot pepper (red or green)
a small bunch of dill, basil, cilantro
1 st. a spoonful of coriander seeds
2 tbsp rock salt(not iodized)
large head of garlic

Cut the sharp pods in half, clean the grains well, pour water for 3-4 hours, changing the liquid every hour. Grind the vegetable along with garlic and herbs. Grind coriander in a mortar and add to the resulting mass along with salt. Serve with meat dishes. Store the product in the refrigerator in tightly closed jars.

But since this recipe has long been spread to many countries, changes have naturally been made to it, which is why taste qualities have changed.

The result of these modifications was spicy sauce, the main components of which are now tomatoes, bell and hot peppers, garlic. In addition to these products, the housewives add carrots, onions, various spices and, of course, apples. Today, many housewives on the shelf with jars always have a blank with apples for the winter.

Adjika with apples and tomatoes - you will lick your fingers!

This winter preparation not only simple, but also very tasty. There are many recipes with the addition of apples. All of them include a basic set of ingredients, but due to various nuances, a variety of flavor variations are obtained at the output. It all depends on the ratio of products and on the "zest" in each recipe.

adjika with apples - on the photo

For those who like it spicier, a recipe with a lot of garlic and hot pepper is suitable. For lovers of a mild taste, it is worth adding more tomatoes and carrots. As for apples, experienced housewives recommend choosing sour varieties (Antonovka, Granny Smith and others).

Today, the main component of our preparation can be called tomatoes, we will cook it with apples and tomatoes for the winter. So we need to take:

tomatoes - 3 kg
Paprika - 2 kg
Carrots and apples (preferably sour) - per kilogram
A glass of granulated sugar, sunflower oil
head of garlic
Half a glass of salt
50 gr vinegar 6%
3 hot peppers

Pass all the vegetables through a food processor and simmer over medium heat for about an hour. Add garlic and remaining ingredients and simmer for another 10 minutes. Place the resulting mass in prepared jars and twist. Turn over, wrap and leave to cool completely. delicious snack ready for the winter!

Adjika without vinegar

Many housewives believe that apple sauce without vinegar is more tender. And not everyone can eat spicy food. large quantities. So, to prepare a treat without vinegar, you will need:

Sweet paprika - 2 kg
Ripe tomatoes - 2.5 kg
Carrot and onion- half a kilo
3-4 bitter peppers
Apples (preferably sour varieties) - half a kilogram
large garlic
3 tbsp salt
3 tbsp granulated sugar
Vegetable oil - 250 ml.

the process of preparing adjika according to the recipe - in the photo

All components, except garlic, grind and simmer over low heat for 1 hour. 20 minutes before the end, put finely chopped garlic. Divide the resulting mass into pre-processed jars and close iron lids. Do not worry that you did not add vinegar there, the workpiece will be stored for a long time without it! You don’t even have to talk about aroma, taste, you open it in winter - you will lick your fingers, a natural product!

Recipe for harvesting for the winter without cooking

Of course, the Abkhaz appetizer is traditionally not boiled. It turns out that such a dish with apples without cooking also exists! To prepare it, we need:

Paprika - 3 kg
Half a kilo of carrots, hot peppers, garlic
Apples - 0.5 kg
bunch of cilantro
500 ml refined sunflower oil
1 st. a spoonful of granulated sugar;
100 gr salt

Grind or chop hot and bell peppers in a blender. Peel carrots, apples, chop coarse grater, chop the garlic cloves. Add oil, spices to the resulting mass, carefully move everything, arrange it in pre-prepared jars.

The workpiece does not have to be rolled up; you can close the jars with ordinary plastic lids and put them in the refrigerator. Such raw way attracts not only with its incredible aroma, but huge amount vitamins that are perfectly preserved all winter.

Apple tender adjika with zucchini

Adjika with apples for the winter can include in your traditional composition the most different ingredients, now it will be zucchini! For cooking you will need:

2.5 kg zucchini
Half a kilo of apples, paprika, carrots
Medium head of garlic
200 gr hot pepper
Salt and sugar to taste
250 gr sunflower oil
100 gr table or apple cider vinegar
Optional - greens

Adjika from zucchini - on the photo

Grind vegetables in a meat grinder or chop with a blender, put in a container, put on the stove, bring to a boil, keep on low heat for 1 hour, stirring regularly. For 10 min. until the end of cooking, add finely chopped garlic, oil, spices. Boil the mass again, then arrange in sterile jars, close for the winter. A treat with apples and zucchini for the winter is ready! Enjoy your meal!

Adjika - for lovers of greenery

For lovers of spices and various herbs great option- with apples and herbs. For cooking, you need to take the following ingredients:

Ripe tomatoes - 4 kg
Apples - 10 pcs
Carrots - 1 kg
Bitter and Bulgarian - 10 peppercorns each
large garlic
A bunch of parsley, the same amount of dill and cilantro
Sugar, salt to taste
0.5 liters of oil and vinegar

Finely chop all the vegetables, put in a container, boil. Then put salt, simmer for another half an hour over low heat. Add crushed garlic, chopped herbs, vegetable oil and mix thoroughly, boil for another 10 minutes. Arrange the mass in sterile jars, roll up, turn over, cover. A twist with apples and herbs for the winter is ready!

Each kitchen has a group of hot spices and snacks that are great for meat dishes. Many of them are prepared on the basis of vegetables, hot spices and spices. In the Caucasus, adjika is one of these spices. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. Many of our compatriots liked this seasoning, but for some it seems unusually spicy and salty. As a result, skilled housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhaz, and it is good in its own way. It can also be served with meat, or can be used instead. savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, and boiled. It can be entered additional ingredients. Most often it is Bulgarian pepper, onion, apples. Of course, seasonings made according to such different recipes, will differ, but you can also identify the general features of the preparation of this dish.

For adjika, you need to choose ripe ones, you can even overripe tomatoes. It is allowed that the fruits are cracked. The main thing is that they are not rotten, spoiled.
Pieces of tomato skins found in the seasoning make it less palatable. Therefore, most often, tomatoes are required not only to be chopped with a blender or scroll through a meat grinder, but also to be peeled. If you do not know the little subtleties, this process can take a lot of time. But in fact, there is an easy way to peel tomatoes, and, knowing it, you can do it in a matter of minutes. Boil water. Make criss-cross cuts on the tomatoes. Drop the vegetables into boiling water for a couple of minutes. Transfer with a slotted spoon to a bowl with cold water. After a few minutes, remove the tomatoes from cold water and, grabbing the skin by the lagging tips, remove it.
Almost always, the composition of adjika from tomatoes and garlic also includes hot pepper. It also needs to be crushed. This can be done without peeling the pepper from the seeds or after they have been extracted. In the first case, the seasoning will be much sharper.
When handling garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you cook adjika in large quantities.
Garlic loses a lot of its pungency when cooked. If you want him to keep his spicy taste, add it only 10 minutes before the snack is ready.
Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly deteriorate, regardless of the method of preparation.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment It can also be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (per 4 l):

tomatoes - 3 kg;
sweet pepper - 1.2 kg;
garlic - 150 g;
hot capsicum - 100 g;
table vinegar (9 percent) - 150 ml;
salt - 40 g.

Cooking method:

Wash the tomatoes, dry and cut. Dip for a few minutes in boiling water, then cool by transferring to a container with ice water. Clear.
Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
Peel the garlic.
Wash the bell peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
Wash hot peppers. Remove the stems. Cut each pod into several pieces. If you want to get a seasoning more spicy, do not remove the seeds, otherwise it is better to get rid of them.
Scroll all the ingredients through a meat grinder. You can also use a blender if you feel more comfortable.
Place vegetable mix into a common container. Salt, pour vinegar. Mix well. Leave to infuse for an hour.

While adjika is infused, you will have enough time to prepare the jars. Then it remains to fill them with aromatic seasoning, close tightly and put in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

tomatoes - 2 kg;
garlic - 0.5 kg;
bell pepper - 3 kg;
hot capsicum - 0.3 kg;
vegetable oil - 100 ml;
table vinegar (9 percent) - 40 ml;
sugar - 40 g;
salt - 40 g.

Cooking method:

Prepare the tomatoes by peeling them and cutting them into chunks.
Wash and clean both peppers.
Separate the garlic cloves, peel them.
Separately, grind the tomatoes, peppers and garlic through a meat grinder.
Mix the tomato and pepper puree, garlic mass until set aside.
Put the saucepan with the tomato puree on the fire. Heat until it starts to boil.
Pour in salt and sugar, pour in vinegar and oil. Simmer over low heat, stirring occasionally, for an hour and a half.
10 minutes before cooking, add garlic, mix.

The finished snack only needs to be laid out in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (per 4 l):

tomatoes - 2 kg;
garlic - 5 heads;
hot pepper - 2 kg;
salt - 40 g.

Cooking method:

Peel the tomatoes, pass through a meat grinder.
Remove the seeds from the pepper. Grind the pepper with a meat grinder and mix with tomato puree.
Grind the peeled garlic with a blender or meat grinder.
Put the saucepan with tomato puree and pepper on the fire and bring to a boil.
Add salt and garlic. Boil 7-8 minutes.
Pour into sterilized jars, seal tightly.
Turn over and wrap the jars, leaving them to cool.

Keep this very spicy seasoning in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry is fine too.

Adjika with tomatoes, garlic and apples

tomatoes - 2.5 kg;
garlic - 0.2 kg;
capsicum - 150 g;
bell pepper - 1 kg;
carrots - 1 kg;
apples - 1 kg;
salt - 60 g;
sugar - 150 g;
vegetable oil - 150 ml;
table vinegar (9 percent) - 150 ml.

Cooking method:

Wash and clean vegetables and fruits.
Scroll them through the meat grinder twice. Grind the garlic separately.
Set aside the garlic, mix the rest of the vegetables. Applesauce should also be mixed with vegetables.
Put the resulting puree in a thick-bottomed saucepan.
Put on low heat and cook for an hour.
Pour in oil and vinegar, add sugar and salt, as well as garlic. Stir.
Continue to cook for 10 minutes.
Arrange in prepared jars, cork them and store them in the pantry.

This recipe doesn't work too well. spicy seasoning so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.