Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, 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 this bell pepper, onions, apples. Of course, seasonings made according to this different recipes, will differ, but we can also outline the general features of preparing this dish.
- For adjika you need to choose ripe ones, you can even overripe tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
- Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl with cold water. After a few minutes, remove the tomatoes from cold water and, grabbing the skin by the loose ends, remove it.
- Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
- When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
- Garlic loses much 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 spoil, regardless of the cooking method.
Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.
Adjika from tomatoes and garlic without cooking
Composition (for 4 l):
- tomatoes – 3 kg;
- Bell pepper– 1.2 kg;
- garlic – 150 g;
- spicy Bell pepper– 100 g;
- table vinegar (9 percent) – 150 ml;
- salt – 40 g.
Cooking method:
- Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container with ice water. Clean.
- Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
- Peel the garlic.
- Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
- Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
- Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
- Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.
While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them 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 pieces.
- Wash and clean both types of peppers.
- Separate the garlic cloves and peel them.
- Separately grind tomatoes, peppers and garlic through a meat grinder.
- Mix the tomato and pepper puree, set the garlic mass aside for now.
- Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
- Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
- 10 minutes before readiness, add garlic and stir.
The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.
A simple recipe for adjika from tomatoes and garlic
Composition (for 4 l):
- tomatoes – 2 kg;
- garlic – 5 heads;
- hot pepper – 2 kg;
- salt – 40 g.
Cooking method:
- Peel the tomatoes and pass through a meat grinder.
- Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
- Grind the peeled garlic with a blender or meat grinder.
- Place the pan with tomato puree and pepper on the fire and bring to a boil.
- Add salt and garlic. Cook for 7–8 minutes.
- Place in sterilized jars and seal them tightly.
- Turn over and cover the jars, leaving them like that until they cool.
This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.
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 peel vegetables and fruits.
- Scroll them through a meat grinder twice. Chop the garlic separately.
- Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
- Place the resulting puree in a thick-bottomed saucepan.
- Place on low heat and cook for an hour.
- Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
- Continue cooking for 10 minutes.
- Place in prepared jars, seal them and store in the pantry.
This recipe doesn't turn out too well spicy seasoning, so it can be served as an independent snack.
Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.
Adjika with apples: recipe
You will need:Carrots, apples – 1 kg each
- tomatoes – 2.5 kg
- granulated sugar – 1 cup
- salt – 120 g
- garlic – 220 g
- sweet Bulgarian peppercorns – 1 kg
- capsicum red pepper – 120 g
- vinegar – 220 ml
- vegetable oil - one glass
Preparation:
Wash the red hot peppers, cut off the green tails. Peel and wash the carrots. Chop the peeled garlic. Wash the apples, remove the peel and core. Wash the bell pepper, remove the seeds and stalk. Rinse the tomatoes, boil the kettle, pour boiling water for a couple of minutes, drain the water, pour cool water for 5 minutes, remove the peel. Pass the prepared vegetables through a meat grinder, combine in a saucepan, and cook for half an hour after boiling. Add sugar, vegetable oil, vinegar, salt, cook for another 10 minutes. Wash the jars with soda. Sterilize jars and lids. Hot billet package, seal.
Adjika with apples and tomatoes
Ingredients:Ripe tomatoes – 3 kg
- sour apple – 1 kg
- head of garlic – 2 pcs.
- carrots – 1 pc.
- table vinegar, vegetable oil - one glass each
- salt – 5 tablespoons
- sugar – 1 tbsp.
Preparation:
Grate the peeled carrots, cut the sweet pepper into 2 parts, and remove the seed pod. Wash the apple, cut into 4 parts, remove seeds. You can also peel it. Wash the red hot pepper. Cut the washed tomatoes into two or four parts, cut out the stalk. Pass the prepared products through a meat grinder. Place the fruit and vegetable mixture in an enamel or aluminum bowl, place on the stove, boil, cook, stirring occasionally, for 45 minutes, setting the heat to low.
Prepare and.
Spicy adjika with apples: recipe
Ingredients:Green tomatoes – 3.5 kg
- dill - one bunch
- a bunch of parsley
- sweet pepper – 520 g
- hot red pepper – 220 g
- salt – 155 g
- vegetable oil – 50 g
- hops-suneli – 50 g
- salt – 155 g
- red tomatoes – 520 g
Preparing adjika for the winter.
Pass all products through a meat grinder. Soften its taste with an apple, while reducing the amount of garlic and hot pepper. Cut green tomatoes into halves or quarters. Mix tomatoes with adjika. Prepare lids and jars so they are clean and sterile. Simmer the mixture until it boils. After this, simmer it over low heat while stirring. Add chopped herbs and simmer for another minute. Hot salad put in jars, roll up, wrap the jars until they cool completely.
How do you like this?
Appetizer "Cheburashka".
Ingredients:
Green apple, carrots – 1 kg each
- multi-colored pepper – 1 kg
- head of garlic – 2 pcs.
- salt – 2 tablespoons
- tomatoes – 2 kg
- onion – 1 kilogram
How to cook:
Boil all ingredients except garlic for forty minutes, then add garlic, cook for 5 minutes, roll up, cool upside down.
Spicy adjika with apples
You will need:Garlic – 220 g
- carrots, onions – 1 kg each
- vegetable oil – 220 g
- granulated sugar – 120 g
- hot pepper pod – 2 pcs.
- green sour apple – 1 kg
- salt
- tomatoes – two and a half kilograms
Cooking steps:
Wash the apples, peel the seeds, and pass through a meat grinder. Also grind tomatoes, carrots, onions and peppers through a meat grinder. Cook it all for 45 minutes. Finally, add hot pepper and chopped garlic, salt, granulated sugar and butter, stir, cook for 10 minutes. Pack the product in sterilized containers and seal.
Adjika with apples and carrots
Ingredients:Sweet pepper – 520 g
- onion – 520 g
- red tomato – 3 kg
- hot pepper – 10 pcs.
- apple – 520 g
- garlic – 220 g
- sunflower oil – ? liters
- salt - a couple of tablespoons
- granulated sugar – 120 g
Cooking steps:
Wash the vegetables and prepare. Grind the bitter pepper along with the seeds and the remaining ingredients through a meat grinder, add sugar, salt, and butter. Cook the mixture for 3 hours with regular stirring. Spread the mixture while still hot and seal. Turn the jars over, cover until cool, and store in a cool place.
It turns out very tasty too.
How to cook adjika with apples
Ingredients:
Tomato – 5 kilograms
- red bitter pepper – 4 pcs.
- onion – ? kg
- sweet pepper– ? kg
- carrots – 420 g
- Antonovka – ? kg
- vegetable oil - one glass
- peeled garlic – 355 g
Cooking steps:
Peel the apples and pass them through a meat grinder along with hot peppers, sweet peppers, peeled garlic and onions. Pour in a glass of vegetable oil, salt to taste, let it cook for 3 hours, put it in jars, and roll it up.
Adjika with apples spicy recipe.
"Tsarskaya".
You will need:
Peeled garlic – 355 g
- onion – ? kg
- carrots – 420 g
- apple – ? kg
- tomatoes – 5 kg
- sweet pepper – ? kg
- hot pepper – 4 pcs.
- vegetable oil
- salt
Cooking steps:
Peel the Antonovka, pass it through a meat grinder along with other vegetables, pour in butter and salt, and let it cook for 3 hours with regular stirring. Place the mixture in jars and roll up. Adjika with Antonovka apples ready!
Be sure to try and
"Blitz option".
Required Products:
Tomatoes – 2.5 kg
- carrots, bell peppers – 1 kg each
- apples without peel
- salt
- vinegar - one glass
- vegetable oil, sugar - one glass each
- chilli pepper – 120 g
- garlic – 220 g
Preparation:
Peel the apple fruits, grind them together with other vegetables through a meat grinder, and let them cook for one hour with regular stirring. As soon as the mixture has cooled, mix everything and put it in jars that have been previously washed and heated. Cover with plastic lids, scalded with boiling water, and store in the refrigerator.
Prepare and.
Homemade adjika with apples.
You will need:
Tomatoes – 5 kg
- garlic – 320 g
- salt – 255 g
- vinegar – 255 g
- bitter red pepper – 8 pieces
- sweet and sour apples – 1 kg
- sweet pepper (red) – one kilogram
- sugar – 320 g
How to cook:
1. Chop the apple fruits and vegetables. First remove the core and place it on the stove.
2. After 2 hours, add chopped hot pepper, vinegar, vegetable oil, cook while stirring.
3. After another couple of hours, add sugar, salt, and twisted garlic.
4. Place the cooled workpiece in a sterile container and store in a cool place.
Find out information about
Adjika boiled with apples.
Required Products:
Vinegar - glass
- a bunch of greenery
- solka
- vegetable oil – 2 cups
- garlic head – 3 pcs.
- granulated sugar – 2 cups
- hot peppercorns – 2 pieces
- carrots – 2 pieces
- apple fruits – 3 pcs.
- eggplant – 4.5 kg
- tomatoes – 2.5 kilograms
Cooking steps:
1. Wash the tomatoes, cut into small pieces, turn into pulp. You can first remove the skin from the tomatoes. Transfer them to a large bowl.
2. Peel the sweet and bitter peppers, cut them into pieces, remove the stem and seeds, and chop them in any convenient way.
3. Wash apples, carrots, herbs, garlic, cut into pieces, cut out the stalk, seeds, and chop.
4. Combine all 3 resulting masses, grind again until it becomes homogeneous. Place the mixture in a saucepan.
5. Add sugar, vegetable fat, vinegar, mix well, add salt to taste, place the vessel on low heat. After boiling, cover with a lid and leave for 20 minutes.
6. Wash, peel and cut the eggplants into pieces. Place in a saucepan with the vegetable mixture, stir, and let simmer for 20 minutes.
7. Place the finished adjika into jars, roll them up, turn them upside down, wrap them in a towel or blanket, and leave until they cool completely.
You'll also love the cooking options winter harvesting from pears and cherry plums.
Ingredients:
Carrots, tomatoes, onions, onions – 1 kg each
- garlic – 155 g
- salt – 3 tbsp. spoon
- sunflower oil – 1 cup
- vinegar - ? kg
- pear – 1 kilogram
- salt – 3 tablespoons
Preparation:
1. Wash the pears along with the vegetables, remove the seed pods and stalks, and chop into small pieces.
2. Grind the prepared products through a fine grid.
3. Place the resulting mixture in a saucepan, add salt, sugar, butter, and stir. Place the vessel on the stove, simmer over low heat, stirring from time to time. It will take about half an hour to cook. Taste, add salt and sweeten if necessary.
4. Separately chop the garlic, add it to the total mass, pour in vinegar, cook for 5 minutes, place in pre-prepared jars, roll up with boiled lids, and turn over.
5. Wrap the jars with adjika in a warm blanket and cool until completely cool.
Recipe with cherry plum.
Ingredients:
Cherry plum – 5 kg
- fresh cilantro - two bunches
- dry cilantro - one bunch
- pepper pod – 2 pcs.
- fresh dill – 2 bunches
- flea fresh mint– 2 bundles
- fresh fennel - one bunch
- glass of water
- granulated sugar
- solka
- garlic head – 5 pcs.
- bunch fresh dill– 2 pieces
Preparation:
1. Wash the cherry plum, pour it into a pan, fill it with water, put it on the stove, cook until tender. Grind it until only pulp remains.
2. Remove the seeds from dry cilantro.
3. Wash the fresh herbs, dry them, and chop them finely.
4. Soak the garlic heads in water and peel.
5. Grind the seeds and washed greens. Place the resulting mass in a separate pan.
6. Chop the garlic heads.
7. Wash the peppercorns and chop them. Place the grated cherry plum on the stove, boil, add herbs, salt, pepper, and place over medium heat. Gradually add boiled water To get the desired consistency, cook for another hour.
8. After an hour, reduce the heat and taste.
9. Package the finished product, cool it, and store it.
A tasty and healthy snack for the winter - adjika so ripe apples and red tomatoes can become wonderful sauce for meat dishes. Such savory preservation It has not only excellent taste and aroma qualities, but also a lot of other advantages.
Despite the established recipe for adjika, cooks and housewives often prefer to prepare this seasoning with the addition of apples. The apple perfectly complements the spiciness of the seasoning, making it not just piquant, but also sweetish. It is also worth noting that tomato, which is part of adjika, gives it not only a pleasant reddish tint, but also fills it with juiciness.
Worth knowing: real adjika- This thick paste, which can be stored for a long time due to its vigorous composition, in which a large number of hot pepper and salt (preservative).
Prepare the necessary ingredients
For adjika sauce you will need an ascetic set of ingredients that can be found in the kitchen of almost any housewife. By standard recipe, the basis is always garlic, which should be a lot, about 70% of all dry spices. Apples will give you that same, beloved, sweet and sour taste. Tomatoes, juicy and ripe, make an excellent base.
For real adjika sauce, you definitely need fresh hot pepper; about 20% of it is needed. Salt should be only 5% and the same amount of ground black pepper.
How to cook adjika with apples and tomatoes for the winter
Among all the recipes, this one is my favorite. experienced chefs. This option is ideal for winter time year, when you especially want to season the meat with sweet and sour adzhika. This homemade seasoning turns out to be quite spicy, with a sweetish aftertaste.
As necessary products tomatoes come out - you need about three kilograms of them. The best varieties of apples are White filling or Antonovka - 2-2.5 kilograms, 10 young carrots, as well as 5-6 hot peppers Chile. Additionally useful dried dill or parsley, 5-6 heads of garlic, about one glass of granulated sugar, 200 milliliters of sunflower oil, 2 tablespoons of vinegar, salt to taste.
It’s worth knowing: in order for adjika to be stored for a long time, it is recommended to sterilize the jars by any convenient method before twisting.
Step-by-step preparation:
- The first step is to cut the skin off the apples, remove the core from them; the peel is simply removed from the carrots. Remove the seeds from the hot pepper. For connoisseurs of vigorous adjika, it is better not to remove the grains from the peppers.
- Vegetables and herbs are chopped - not so important - through a meat grinder or blender. The vegetable mass is laid out in a saucepan with thick walls, which is placed over medium heat and brought to a boil. Cook vegetables for approximately 1 to 2 hours.
- Grind the garlic through a garlic press. When Vegetable mix boil for a sufficient amount of time, add salt, sugar, pepper, add oil and vinegar, add grated garlic. Additionally, boil the adjika for 10-15 minutes.
- Fill the prepared jars with adjika, close and roll up.
Boiled with carrots and vinegar
Thanks to carrots, adjika acquires a beautiful golden hue. Carrots also add a certain sweetness and juiciness to the dish.
For carrot adzhika you need 1 kilogram of red ripe tomatoes, preferably soft. It is recommended to use young, juicy carrots; they need, like tomatoes, 1:1. The recipe also includes onion 10-12 heads, half a kilogram of sweets bell pepper. Apples successfully complement the dish - you need 10 of them. Additional ingredients - 4-5 heads of garlic, 2 chilies, oil, vinegar, salt and sugar 3 tablespoons each.
- Grind vegetables and fruits into a puree, place in a saucepan and put on the stove to cook. Bring vegetables and apples to a boil. It is recommended to cook them for 20 minutes.
- Then add butter, sugar, salt and cook the dish for half an hour.
- At the last stage of cooking, add 2 tablespoons of vinegar.
- The seasoning is distributed into jars and sealed with lids.
Spicy, with hot pepper
Fans of the popular spicy Caucasian cuisine will certainly appreciate this adjika with the addition of red hot chili pepper. It is the bitter varieties of peppers that make the seasoning truly vigorous and spicy!
Pepper is the main product; it must be hot. Chili will do - about one kilogram. To make the seasoning strong, you need garlic - 5 heads will be enough. An apple will add sourness to the seasoning; 5-6 pieces of the sweet and sour variety will be enough. The necessary spices are coriander (a couple of spoons), 100 grams of salt, preferably rock salt, suneli hops, powder walnut. And for better preservation, add 2 tablespoons of tablespoon or apple cider vinegar 9 %.
Cooking steps:
- Before you start cooking, it is recommended to place red hot peppers on the windowsill for 3 days. This is necessary so that it wilts slightly. Then it needs to be cleared of seeds and roots. Grind in a blender along with garlic cloves and apples.
Important: if you need it badly spicy adjika, then it is better not to remove the grains from the hot pepper.
- Crush coriander seeds and suneli hops in a mortar. According to individual preferences, you can add some dill, fennel and saffron seeds to the spices.
- All components of the dish are mixed well with each other, salt and vinegar are added to them. The result is a thick, vigorous paste, which can become the basis for preparing other types of adjika.
- Distribute the seasoning into sterile jars and roll up the lids. It is advisable to store such adjika paste in a cool, dry place.
Recipe without vinegar
Adjika without the addition of vinegar is no less popular. It tastes practically no different from the one in which it is present this ingredient. Important product in adjika - pepper, preferably vigorous, and hot chili. You need about 200 grams of it. Sweet tomatoes make adjika juicy and give it a reddish tint - you need 2-3 kilograms of them.
Additional vegetables - sweet bell pepper (about 1 kilogram), young carrots - 10 pieces, 200 grams of garlic cloves. Apples, ideally, should be sweet and sour (1 kilogram). For seasoning you need 200 milliliters vegetable oil, 2-3 tablespoons rock salt, 100 grams of sugar, herbs.
Preparation:
- Pass the prepared and peeled vegetables and apples through a meat grinder. Pour the mixture into a stainless saucepan or cauldron, bring to a boil and cook for 1-2 hours. It is advisable not to use a lid when cooking so that excess liquid evaporates.
- Add sugar, salt, vegetable oil, finely chopped hot peppers and herbs. To stir thoroughly. Cook for about 20 minutes.
- Pour the prepared seasoning into clean jars and roll up the lids.
With added wine
The wine gives adjika a pleasant spicy, refined note - the seasoning is simply finger-licking good! This adjika perfectly complements meat dishes from game or poultry. IN classic recipe tomatoes are always present. The tomatoes must be ripe and soft - you need 10-12 of them. Antonovka apples or white filling (4-5 large fruits) will also perfectly complement adjika.
For piquancy, it is recommended to add chili pepper or jalapeno - 1-2 pods. Dry red or semi-sweet table wine is suitable, one glass is enough. Also, in addition to salt (3 tablespoons) and sugar (200 grams), spices, for example, suneli hops, saffron, coriander, are added to taste.
- Tomatoes and apples are crushed to a homogeneous puree. Then they are poured into a saucepan and cooked over moderate heat. Bring them to a boil and then simmer for 1 hour.
- Add additional ingredients: finely chopped hot pepper, wine, salt, sugar. Boil for an additional half hour.
- The finished adjika is poured into clean jars and covered with lids.
Method without preservation
The option for preparing adjika without seaming is practically no different from methods with preservation. The only thing is that you need to take into account a number of features:
- if a decision was made to prepare adjika without seaming, then the jars should be washed and wiped clean in advance;
- It is recommended to store the seasoning in the refrigerator;
- Chili pepper or jalapeno will ideally preserve the product. Garlic can also be preserved well with vegetable oil.
Preparation without cooking
The recipe without any heat treatment greatly simplifies the preparation of adjika. To prepare it, you will need standard ingredients for adjika sauce. Among the above recipes, you can choose the one you like and prepare adjika in a cold way.
It is worth noting: preparation without cooking means that all products are passed through a blender and kneaded into a homogeneous paste.
The ingredients are thoroughly mixed with a wooden spatula, covered with a lid and left on the table for 2-3 hours. Then you need to mix them again and pour the adjika into sterile glass jars.
In a slow cooker
Modern housewives prefer to cook adjika not only on the stove, but also using a multicooker. This method is original in that the “Stew” program is set, and the vegetable mixture is cooked for 60 minutes, after which spices and garlic are added to it.
Multicooker– perfect option for busy housewives, because adjika will be cooked at a certain temperature and specified time.
By taste qualities the seasoning will not be inferior to that which was prepared on gas stove. One bonus of this type of cooking is that possible burning of the adjika is eliminated.
Raw, with added garlic
Prepare apple adjika without any heat treatment it is quite easy. First you need to prepare everything necessary ingredients from the above recipes. The apples recommended for the recipe are Antonovka, white filling. Best variety garlic for adjika - domestic, preferably from your own garden.
The secret of this seasoning is in thoroughly grinding the products to a homogeneous substance. It is recommended to add vegetable oil and vinegar to the mixture. Raw adjika, just as during heat treatment, is distributed into sterile jars and stored in the refrigerator.
Sweet
Adjika gets its sweet taste from fruits, such as plums or apples. Additional sweetness is achieved with carrots and sugar. Sweet adjika is recommended to be used as a dressing for borscht and stew, and also, instead of sauce, for meat or puree.
For cooking sweet adjika you will need red tomatoes - approximately 2-2.5 kilograms. It is best to choose sweet and sour, soft apples; about 600 grams will be enough. You will need 3 large carrots, 2 heads of garlic, 1 red hot chili pepper or jalapeno, sunflower vegetable oil. Bulk ingredients: suneli hops (1 tablespoon), sugar - 350 grams, salt, pepper to taste.
Blend vegetables and fruits until smooth. Add spices to them, salt and pepper, pour in 4 tablespoons of oil. Cook adjika for about 3 hours, stirring occasionally. Roll into sterile jars.
With plums
Plum adjika will be an original additional appetizer for game, poultry, potatoes, buckwheat porridge with a side dish.
You need to prepare 1 kilogram of sweet plums, 10 apples, 500 grams of tomatoes, 100 grams of garlic, 2 pods of hot pepper. It is also worth preparing salt, pepper, sugar and butter in advance according to individual taste. First of all, the seeds are separated from plums and apples. All products are ground and placed in a saucepan. They should be cooked over moderate heat for 2.5 hours.
When all the vegetables and fruits are cooked, you need to add butter, salt and sugar to them. Boil everything for 20 minutes and roll into jars.
With eggplants
For such a delicious adjika snack you will need: 3 kilograms fresh tomatoes, bell pepper – 10 fruits, 5 juicy apples, 3 heads of garlic, 2.5 kilograms of eggplant. Also needed jalapeno pepper– 2 pods, 3 tablespoons of salt, 2 tablespoons of sugar. Sunflower is necessary for azhdika unrefined oil– 2 tablespoons and 1 tablespoon of vinegar 9%.
Mix vegetables and apples, feed eggplants into a puree, and set to cook. Eggplants are cut arbitrarily and added to the pan when the remaining ingredients boil. Cook everything together for half an hour. IN last resort add butter, sugar, salt, vinegar. Seal adjika in sterile jars.
How to store it correctly
To prevent adjika from fermenting and mold from appearing in it, it is recommended to place it in a cool, dark place. A reliable option for storing the workpiece is a cellar, but a refrigerator may also be suitable. The main preservatives are salt and vinegar. A sufficient amount of these ingredients helps preserve adjika and extend its shelf life.
It is worth remembering that real seasoning is practically impossible to waste, since it is very spicy. Also, some housewives recommend adding half a tablet of acetylsalicylic acid to one 0.5 jar. This trick will help preserve adjika even at room temperature.
Vegetables need to be washed, sweet peppers and apples should be cleared of seeds, and the tails of bitter ones should be cut off. Cut carrots into rounds, apples into slices, peppers into strips, tomatoes into slices. Peel the garlic cloves.
Pass all prepared products through a meat grinder with a large sieve. You should get a grainy paste of medium thickness.
Pour out vegetable puree into a pan of suitable volume, always with a thick bottom. Let it boil over high heat. As soon as foam appears on the surface, reduce the heat to low and cover with a lid. Cook for 35-40 minutes.
Once the vegetables are cooked, remove the lid. Evaporate the liquid over the same low heat, bringing the adjika to the desired consistency.
Add vegetable oil, salt. Cook for another 10-12 minutes. A minute before it’s ready, pour vinegar into the adjika and turn the heat to low.
Prepare small jars of 200-300 ml in advance. Sterilize in a way convenient for you, boil the lids. Divide the boiling adjika into jars and seal tightly.
Leave the jars of adjika for a day, wrapped in a blanket or warm jacket. After cooling, store in a dark, dry place. Good luck with your preparations!
