Adjika from tomatoes with apples for the winter - recipes. Adjika with apples for the winter: sweet and sour sauce for all occasions

Now such days have come that you can not miss a single one. The time for preparations is in full swing, and today I will give a selection of the best cooking recipes homemade adjika with apples for the winter. Love delicious seasoning, especially from vegetables grown by me personally, under the gentle summer sun. It turns out especially delicious. In winter, it’s nice to spread it on bread or use seasoning with meat.

Adjika with apples for the winter - the best cooking recipes

The recipes for making boiled adjika at home for the winter are simple, and I will describe the cooking process briefly, because it is usually familiar and understandable even for beginners. You will find some more of the best recipes.

Almost everywhere the set of products is the same. True, this fact does not prevent the output from having the seasoning of the different taste, because how the amount of these same ingredients changes. take more hot pepper or garlic - spicy lovers will enjoy. Love softer - increase the dose of tomatoes and carrots. And another tip: sour apples are more suitable for adjika, better than green or antonovka. From sweet apples it doesn’t work at all.

It should be said: adjika cooked with apples is not a traditional version of spicy seasoning. The real one, Abkhazian and Georgian, is prepared not only without apples, but also without tomatoes. AT classic version coarse salt and various seasonings.

Adjika with green apples - you will lick your fingers recipe

A wonderful seasoning from the category of those that they say: you will lick your fingers.

You will need:

bell pepper, green apples and carrots - take 2 kilograms of each product.
Tomatoes - 5 kg.
Hot peppers, garlic - 300 gr. everyone.
Salt - 3 tablespoons.
Oil - liter.

Grind vegetables in a meat grinder, with any other available aggregate.
Salt and pour vegetable oil. Boil for two hours and close hot in sterilized jars. Voila, adjika is ready!

Adjika with apples and tomatoes for the winter

This recipe is one of the best, with a well-balanced composition of components.

Take:

Carrots, sweet peppers - take 1 kg each.
Apples - 1 kg.
Hot hot pepper - 2 pcs.
Tomatoes - 3 kg.
Vinegar 9%, oil and sugar - only 1 glass each.
Salt - 5 tablespoons.
Garlic - 200 gr.

Cooking:

Chop vegetables. I sometimes like just very finely chopped, and not passed through a meat grinder, but there is too much fuss and I am mostly lazy. Put to boil for 45 minutes.
Pour in vinegar with sunflower oil, add salt, put sugar and then cook for another ten minutes.

Add garlic (chopped) and boil adjika for five minutes. Arrange in pre-sterilized jars.

Adjika with pepper and apples - a simple recipe

You will need:

Sweet bell pepper - 500 gr.
Bitter - 1 pod.
Parsnip root - 1 pc.
Carrots - 200 gr.
Apples - 2 pcs.
Tomatoes - 2 kg.
Dill - but necessary.

Cooking:

Grind the ingredients in a meat grinder. Remove the skin from the tomatoes first (scald to make it easier).
Seasoning is cooked for two and a half - three hours. Unroll and roll up immediately, while still hot.

Super-tasty adjika without vinegar

The most delicious adjika from apples, peppers and onions

The recipe was offered to me by my girlfriend and the characteristic tasty preparation gave: lick your fingers. I consider it one of the best recipes.

You will need:

Sweet peppers, apples and onions - take 1 kg each.
Garlic and carrots - 0.5 kg each.
Hot pepper - 4 pcs.
Tomatoes - 5 kg.
Sunflower oil - 200 ml.
Table vinegar 9% - 100 ml.
Salt and sugar - take 100 gr.

Step by step preparation:

Grind vegetables in any way possible, ideally, in a meat grinder, blender.
Put in a container for preparation and put the rest of the ingredients provided for in the recipe, except for the garlic.
Boil for two and a half hours. If you want - more, the longer you cook adjika, the thicker the seasoning turns out. Ten minutes before the end of cooking adjika, add garlic.
unfolds finished product in pre-sterilized jars. Then it remains to roll them up and wrap them up.

Spicy adjika without cooking - recipe

Adjika with apples according to this recipe does not involve cooking. At all. But this makes it especially attractive, since the vitamins in it are apparently invisibly intact. Keep it at least at home until spring, but in the refrigerator all winter. By the way, it differs from other recipes, in addition, by the fact that it is without tomatoes.

You will need:

Bulgarian pepper - 3 kg.
Hot hot peppers, carrots and garlic - take half a kilogram of each product.
Sugar - 1 tbsp. a spoon.
Apples - 0.5 kg.
Sunflower oil - half a liter.
Cilantro - a bunch.
Salt - take to taste, but do not need much.

Scroll both types of peppers in a meat grinder. Coarsely grate the carrots with apples, chop the garlic finely.
Send the vegetable components to the pan and put the rest of the ingredients.
Mix well, put into jars. Close with ordinary nylon lids. They will keep the workpiece perfectly.

Adjika from zucchini for the winter with apples

super tasty squash adjika, of those that are talked about - you will lick your fingers. If you want it sour - put sour apples.

Would need:

Apples - 500 gr.
Zucchini - 2.5 kg.
Carrots and paprika - 05 kg each.
Hot pepper - 200 gr.
Garlic - 6-8 cloves.
Vegetable oil - 250 ml.
Apple cider vinegar - 100 ml.
Salt and sugar to taste.

Step by step preparation of adjika:

Grind all the vegetables with a blender, put in a saucepan and cook over low heat for an hour.
10 minutes before the end, add the chopped garlic, pour in the oil and season with spices. Finally, bring to a boil and remove from heat. Arrange in jars and cork preferably immediately.

Boiled adjika from antonovka - a super tasty recipe

miraculous winter preparation, almost a classic of adjika recipes, the basic version.

Tomatoes - 2.5 kg.
Antonovka - 1 kg.
Carrots, bell peppers - per kilogram.
Sugar - 1 kg.
By the glass vegetable oil and 9% vinegar.
Garlic - 200 gr.
Hot pepper - 3-5 pcs.
Salt - 3 large spoons.

How to make adjika:

Prepare vegetables and antonovka for work - clean, remove seeds and core.
Cut into two or four pieces and mince everything except the garlic.
Stir until smooth and start cooking.
After boiling, add the spices and continue to cook over low heat for 30 minutes.
Remove from the burner, put the garlic, chopped into gruel, into the adjika. And stir quickly.
Pour and cork in any way. Lately I've grown fond of jars with screw caps - very convenient. Keep cold.

Homemade adjika for the winter with apples

Enjoy boiled adjika with apples, cooked at home for the winter and not only, my dears! You deserve your hard work. In winter, you praise yourself for hard work. There is another recipe on the video, I looked, and you ask if you suddenly like it. With love… Galina Nekrasova.

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 as a 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 barbecue, 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.

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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, mince sweet peppers, apples, horseradish, carrots and tomatoes through a meat grinder. 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!

I love adjika from tomatoes and apples, I always make it for the winter according to this recipe and I advise you. The amount of garlic and hot pepper in homemade 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!

Adjika is a spicy spice that came to us from the Caucasus. To soften the sharp taste of adjika, tomatoes, apples, sweet peppers are added to it. In this post best recipes homemade adjika raw, for the winter, spicy and not very.

The very word adjika is of Abkhazian origin and means salt. An interesting version of the origin of adjika: when the shepherds went to the mountains to graze sheep, the owners gave them salt for animals. it causes thirst from this animals eat and drink more, and therefore gain weight. Salt was expensive product and so that the shepherds would not steal its owners mixed pepper with it, but the shepherds showed ingenuity and added other spices to this mixture, such as cilantro, suneli hops, garlic and used a spicy mixture. Traditional adjika Abkhazian, but in Slavic cuisine in traditional recipe adjikas have made adjustments to soften the spiciness, tomatoes and apples are added, in some adjika recipes sweet peppers and even carrots are also added.

Actually in classic recipe adjika has only three ingredients: salt, garlic and hot red or green pepper, all ingredients are crushed and mixed, stored without heat treatment. Modern recipes adjikas can offer and heat treatment for long-term storage, for the winter, and the addition of vinegar, but it seems to me that this is no longer adjika, but rather a variation of winter hot sauce.

How to cook adjika

Whichever adjika recipe you choose, there are several secrets to making delicious homemade adjika:

If there are dry seeds in the pepper, be sure to remove them completely, otherwise the adjika will be very spicy, if the seeds in the pepper are soft when pressed with a fingernail, the pepper is not ripe and will not be too spicy.

If your tomatoes are watery, they have a lot of juice, boil them so that some of the liquid comes out, then your adjika will not be liquid.

For the density of adjika and so that the taste is not sour, sweet apples are added to adjika.

The following seasonings are suitable for adjika: savory, basil, marjoram, zira, Bay leaf, dill, coriander, and ucho-suneli will also make adjika more viscous.

For the aroma of adjika seasonings, calcine in a pan, stand out from herbs and seeds essential oils, which will give a special flavor to adjika. How to do this is described in the Abkhaz adjika recipe.

So that adjika is not watery hot pepper, it is dried in the sun for 1-2 days

ADJIKA RECIPES

ADJIKA ABKHAZ RECIPE

Hot pepper-30 medium

Garlic-1.5 heads

Salt-1.5 tbsp.

Zira-2 st. l.

Coriander seeds - 4 tbsp. l.

Dill seeds - 1 tbsp. l.

Utskho-suneli-2 tbsp. l.

Preparation of adjika Abkhazian:

1. Peel the hot peppers from tails and seeds, cut into several pieces.

2. Peel the garlic and grind together with hot pepper in a blender to a paste.

3. Heat a dry frying pan on the stove so that it becomes well warm and put coriander seeds on it first, and after 2-3 seconds add cumin to them. Stir constantly, do not let the seeds burn. When the aroma becomes saturated, remove from the stove and pour into another container.

4. Crush the seeds of utskho-suneli and dill in a mortar or grind in a coffee grinder.

5. Mix all the ingredients, salt and mix thoroughly. For the first few days, adjika will be very spicy, and after that its aroma and taste will become softer.

Recipe No. 1 ADJIKA FROM TOMATO FAST

5 kg of tomatoes,
1 kg sweet pepper,
16 pieces of hot pepper,
300 g garlic
0.5 kg of horseradish,
1 stack salt,
2 stack vinegar,
2 stack Sahara.
Grind everything in a meat grinder, including pepper seeds (only tails are cut in it and it is not cleaned inside), add sugar, salt, vinegar, let stand for 50 minutes, bottle. You don't need to boil.
Stores well in bottles without refrigeration.

Recipe number 2 ADJIKA EUROPEAN

200 g garlic
4 sticks of horseradish
2 bunches of parsley
2 bunches of dill,
10 sweet peppers
20 hot peppers
2 kg of tomatoes,
4 tbsp. l. Sahara,
4 tbsp. l. salt,
1 stack vinegar.
Pass through a meat grinder with a fine grate, add salt, sugar. Let stand in a bowl for 2-3 days, then add vinegar, mix well and arrange in jars.

Recipe №3 ADJIKA FROM TOMATOES AND APPLES IN DUTCH

5 kg of tomatoes,
2 kg apples,
2 kg carrots
2 kg sweet pepper
300 g hot pepper,
300 g garlic
1 l rast. oils,
2-3 tbsp. l. salt.
Pass everything through a meat grinder, add salt, oil and cook for 2 hours. Close in sterilized jars.

Recipe №4 ADJIKA in GERMAN

5 kg of tomatoes,
1 kg carrots
1 kg of bell pepper,
5-10 pieces of hot pepper,
0.5 kg of onion,
0.5 l sol. oils,
5-7 heads of garlic,
salt.
Pass everything through a meat grinder and cook for 2 hours.

Recipe number 5 ADJIKA according to TSARSKI

5 kg of tomatoes,
1 kg sweet pepper
0.5 kg of horseradish,
300 g garlic
16 pieces of hot pepper,
2 stack vinegar,
2 stack Sahara,
1 stack salt.
Do not clean the inside of the pepper, remove only the green tails, and leave the seeds.
Pass everything through a meat grinder, add vinegar, sugar and salt.
Let stand 50 minutes, then pour into a clean bowl. Do not cook, store without refrigeration.

Recipe №6 ADJIKA FOR WINTER FAVORITE

2.5 kg of tomatoes,
1 kg of apples (Antonovka),
1 kg carrots
1 kg sweet pepper
1 stack Sahara,
1 stack rast. oils,
3 pods of hot pepper,
200 g minced garlic,
salt.
Pass tomatoes, apples, carrots and sweet peppers through a meat grinder with a fine grate and boil for 1 hour.
After boiling, add sugar, sunflower oil, hot pepper, garlic and salt.
Do not boil, just bring to a boil.
You can put more or less hot pepper (to taste).

Recipe №7 ADJIKA RAW LOVE

5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper.
Pass everything through a meat grinder, stir and arrange in containers, store in the refrigerator.

Recipe №8 ADJIKA RAW INTERESTING

1 liter ground for tomato grinder,
1 stack garlic cloves,
1-2 tbsp. l. salt.
Let the ground and salted tomatoes with garlic stand for a couple of hours so that the salt disperses, not forgetting to stir at least a couple of times, and pour into sterilized jars.

Recipe №9 ADJIKA RAW CHIC

1 kg sweet pepper
250 g hot pepper,
250 g garlic
250 g dill,
250 g parsley,
250 g salt.
Pass all ingredients through a meat grinder.
Mix with salt, adjika is ready.

Recipe №10 ADJIKA FOR WINTER LOVE

1 kg carrots,
1 kg of sweet pepper,
1 kg of apples (Antonovka),
4 kg tomato,
0.5 stack. salt,
2 stack peeled garlic,
1.5 stack. rast. oils,
2-3 pods of hot pepper.
Grate everything or pass through a meat grinder.
Boil 30-40 min. and close in banks. Garlic and bitter pepper can be put more or less, to taste.

ADJIKA RED GEORGIAN

1 kg dry spicy chilli red pepper,
50-70 g coriander seeds,
100 g suneli hops,
a little ground cinnamon,
200 g walnuts,
300-400 g of coarse salt,
300 g of garlic.
Soak hot red pepper for an hour.
Add coriander, suneli hops, cinnamon, nuts, garlic and salt.
Skip 3-4 times through a meat grinder with a fine grate.
Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

ADJIKA WITH EGGLANTS

1.5 kg of tomatoes,

1 kg eggplant,

300 g garlic

1 kg sweet pepper

3 pods of hot pepper,

1 stack rast. oils,

salt,

100 g of vinegar.

Pass all the ingredients through a meat grinder, add oil and, placing in enamel pan,
boil for 40-50 minutes.
Add vinegar at the end of cooking.
Roll into prepared jars.

ADJIKA "PERCHINSKAYA"

2 kg tomato,
20 sweet peppers,
10-15 bitter peppers,
400 g garlic
3 horseradish sticks,
2 bunches of parsley
2 bunches of dill.
Twist everything in a meat grinder, then add 4 tbsp. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar.
Mix, pack in jars, close with polyethylene lids.

ADJIKA IN ARMENIAN

5 kg ripe tomatoes,

1 kg of garlic

500 g of bitter capsicum, salt.
Pass everything through a meat grinder, salt, and leave in enamelware for 10-15 days, so that adjika ferments, not forgetting to mix it daily.
Salt should be tomato juice before you add garlic and pepper, otherwise you will not feel the taste of salt later.

ADJIKA WITH APPLES

1.5 kg of tomatoes,

0.5 kg carrots,

0.5 red sweet bell pepper

0.5 apples,

300 g garlic

3-4 pods of hot pepper,

0.5 l sol. oils.

Peel tomatoes and apples,
cut pepper,
divide the garlic into slices, finely chop, pass everything through a meat grinder
(except garlic)
fill in rast. oil and simmer over medium heat for about 2 hours. 10-15 minutes before cooking add garlic,
let it boil, pour hot into sterilized jars and cork.

An excellent vitamin addition to meat, cereals and vegetables is adjika.

This dish is popular in many countries, as its taste gives piquancy. Adjika can be used in the preparation of some first courses.

Adjika with apples for the winter - general principles of cooking

This sauce is an Abkhazian condiment, which was originally made from capsicum, garlic and various herbs. But over time, the recipes for making this sauce have changed, transforming into other delicious and savory seasonings.

Adjika is prepared on the basis of vegetables such as tomatoes, peppers, apples, carrots. Various herbs are also added to it, most often, it is parsley, dill, basil and others, which add spice and piquancy.

Apples should be taken dense, juicy and sour, ideally - Antonovka. Soft and sweet varieties of apples for adjika are not suitable.

So, to prepare adjika, you need to grind all the ingredients in a meat grinder - in no case do you need to resort to cooking with a blender. This will spoil the pleasant taste of small lumps of vegetables and herbs. Adjika will no longer be adjika if all the vegetables are mashed. It is necessary to bring the sauce to readiness on fire, and then use it for food or close it for the winter.

Recipe 1: Adjika with apples for the winter (popular)

This recipe is popular with housewives, as it is easy to prepare and very tasty.

Required Ingredients:

Tomatoes - two kg;
1 kg of bell pepper, it is better to use red, so that it matches the main color of the sauce;
Apples with a sweet and sour taste - 500 g;
There are as many carrots as there are apples;
100 g of hot pepper, you need to carefully add this ingredient if you do not like it much spicy taste;
Garlic - 200 g, if you want to get more piquancy, you can add more;
Sunflower oil - one glass;
Black pepper and salt to your taste.

Cooking method:

Vegetables need to be cleaned. It is better to peel apples and tomatoes so that there is no pomace in the sauce.

Grind all the ingredients and add sunflower oil, salt and ground pepper.

Then put everything in a saucepan and stir, cook for 2.5 hours.

Having brought to readiness, you need to roll it up in sterilized jars or simply lay it out and close it with a nylon lid.

From the amount of ingredients indicated in the recipe, 6 cans of 0.5 liters are obtained.

Recipe 2: Adjika with apples for the winter of fast food

The next option for preparing adjika with apples for the winter is a godsend for busy housewives, because it cooks much faster.

Required Ingredients:

Apples, carrots and sweet peppers - one kilogram each;
Tomatoes - they need 3 kg;
Hot pepper (capsicum) - 1-2 pieces, depending on the desired spiciness;
Garlic - approximately 200 g;
Salt - one tablespoon;
Sugar and vinegar - two tablespoons each;
Sunflower oil - one glass.

Cooking method:

To prepare such fast adjika it is necessary to peel the apples, remove the middle ones from them. It is also necessary to peel other vegetables - carrots and peppers, it is better to remove the peel from tomatoes.

All cooked ingredients must be passed through a meat grinder or through a grater. Then put the mixture of vegetables in a saucepan and simmer for 40-45 minutes. After that, add all the above spices, and simmer for another 5-10 minutes. At the end add garlic. It is better to add it to adjika with apples for the winter 2-3 minutes before the end of cooking, so that the aroma of garlic does not evaporate and it is not lost. beneficial features. After that, the sauce should be decomposed into jars and rolled up. As a result, it takes only 1 hour to cook, which makes it possible for busy housewives with maximum benefit use minimum time.

Recipe 3: Adjika with apples sour-spicy

This seasoning recipe for first courses and meat is suitable for those who love a rich spicy taste. In addition, such adjika has sourness, therefore it perfectly matches dishes from dry poultry.

Required Ingredients:

Apples - one kilogram, it is better if they are not sweet, but sour;
Sweet peppers and carrots - all one kg each;
Tomatoes - three kg;
Garlic - 200 g;
Vinegar, sugar, vegetable oil - one glass each;
Capsicum- 2-3 pieces;
Salt - 5 tablespoons.

Cooking method:

Prepare vegetables for processing, grind or pass through a meat grinder.

Transfer the mixture of vegetables to a saucepan and simmer for 45-50 minutes. After that, you need to add spices, and simmer for another 10-15 minutes.

As in the previous recipe, garlic must be put almost at the end of the preparation of adjika with apples for the winter. The mixture with garlic should be thoroughly mixed so that all the ingredients are saturated with aroma.

After adding garlic, simmer for another 5 minutes and arrange in sterilized jars.

Recipe 4: Adjika with apples for the winter with pepper without preservation

A modified adjika recipe without tomatoes, but with apples, came from Moldova. From the listed ingredients, 5 liters of seasoning are obtained.

Required Ingredients:

Sweet pepper - three kg;
Hot pepper - 0.5 kg;
Carrots and apples, red or green - 0.5 kg each;
Sunflower oil - 0.5 l
Garlic in this recipe needs a lot - 0.5 kg;
Sugar - one tablespoon;
Salt - added to taste;
A bunch of cilantro or parsley.

Cooking method:

It takes about 2 hours of free time to prepare such adjika.

It is necessary to prepare all vegetables for processing - wash and peel.

Peppers of two types need to be chopped in a meat grinder, and carrots and apples - grated, then cut the garlic or pass through a garlic crusher.

Add chopped greens.

This mixture does not need to be simmered.

It should be thoroughly mixed, distributed in jars and stored in the refrigerator.

Recipe 5: Cooking adjika with apples for the winter with herbs

This recipe has a particularly spicy taste due to the addition of a large number greenery.

Required Ingredients:

Bulgarian pepper - 0.5 kg;
Tomatoes - one kg;
Carrots - two pieces;
Hot pepper - three pieces;
One apple;
A bunch of basil and cilantro;
Garlic - one medium head;
Salt - one teaspoon;
Sugar - 2 tablespoons;
Vinegar 5% - 2 tablespoons;
Sunflower oil - 2 tbsp.

Cooking method:

Prepare all vegetables and apples - wash, peel. Tomatoes can not be freed from the peel if they are processed by a blender. The rest of the ingredients can be rubbed on a grater or meat grinder.

Load the mixture of vegetables into the pan, simmer for 40 minutes after boiling.

Then you should add finely chopped greens and garlic along with spices.

At the very end, you need to add vinegar and distribute it among the jars.

They must be sterilized before loading jars.

Recipe 6: Spicy adjika with apples for the winter

Ingredients for spicy adjika with apples for the winter echo previous recipes. But they are contained in a different proportion, which makes it spicy and different from other recipes.

Required Ingredients:

Sweet peppers, carrots, apples - cook 1 kilogram of all these ingredients;
Tomatoes - 2.5 kg;
Capsicum hot pepper - five pods;
Garlic - 6-8 heads;
Parsley and dill - 15 g each;
Sunflower oil - one glass;
Salt - approximately 35 g (this is up to 2 tablespoons);
Sugar - two thirds of a glass.

Cooking method:

Prepare the greens - tear off the leaves from the sticks, cook the garlic, put separately along with the greens. Red peppers need to be washed and the stem cut off, but it is not necessary to free them from the seeds. Peel the peppers, tomatoes and carrots from the peel and insides. Apples should also be peeled.

Mix vegetables, apples and spices, transfer to a saucepan and simmer for 1 hour.

Make a mixture of green garlic and red pepper. These ingredients must be ground in a meat grinder in the described sequence.

After an hour of stewing adjika, add salt, butter and sugar. When the seasoning boils, turn off the fire.

It is after the end of the stew that you need to add a separate mixture of herbs, pepper and garlic.

Mix thoroughly and roll up.

Recipe 7: Adjika from green apples for the winter with onions

In this recipe, be sure to use only green apples. Together with onions and sweet peppers, a refined, unobtrusive, spicy taste is obtained.

Required Ingredients:

Green apples, carrots, sweet peppers, onions - prepare the ingredients for one kilogram;
Tomatoes - 2.5 kg;
Hot pepper - 2 pods;
Garlic and vegetable oil - 200 g each;
Sugar - 100 g;
Salt - add to your taste.

Cooking method:

Peel apples only from seeds, green peel should remain on them.

Pass vegetables, peeled from excess peel and entrails, through a meat grinder.

Boil the prepared mixture for 45-50 minutes.

After the vegetables are stewed, you need to add red pepper, chopped garlic and the rest of the ingredients.

After adding all the ingredients, simmer adjika for another 10 minutes.

Then you need to put adjika with apples in sterilized jars and roll up.

Recipe 8: Adjika with apples for the winter with wine

The recipe for this seasoning is not very common, although the sauce is very healthy and tasty. The preparation of such adjika is slightly different from all other recipes.

Required Ingredients:

Red wine - one glass;
Medium-sized tomatoes - 8-10 pcs;
Green apples - four pieces;
Red large paprika - 1 pc;
Fresh hot pepper - one piece;
Chili sauce - 1 teaspoon;
Sugar - add to taste, approximately 1 cup;
Salt - 2 tablespoons (add to taste)

Cooking method:

Apples need to be peeled from the crust and the middle. They must be cut into pieces, put in a bowl, covered with sugar and poured with wine. Apples should be completely covered, but it is better not to overdo it with wine, as the taste of adjika will change. Put the covered fruit on the fire for 5 minutes so that they absorb the wine and soften.

Prepare the rest of the vegetables - wash, peel, cut into small pieces.

After the apples have boiled, they can be chopped with a blender or passed through a meat grinder. They should turn into a non-liquid puree.

Then you need to mix all the ingredients, bring to a boil and boil for 15 minutes, adding chili sauce and red pepper at the very end.

After removing from heat, the mixture should be left for 10 minutes to infuse.

Then you can distribute it in jars, or let it cool and send it to the refrigerator for storage.

This adjika recipe is perfect for meat dishes, ratatouille, salads and even sandwiches.

Recipe 9: Georgian adjika recipe with apples for the winter

This adjika is unique due to the content of pure Georgian herbs. They give the sauce southern shades and spicy taste.

Required Ingredients:

Carrots - three pieces;
Tomatoes - 1 kg;
Sweet pepper - five pieces;
Sour green apples - three pieces;
Sunflower oil - half a glass;
Garlic - one head;
Hot pepper - 1-2 pods;
cilantro - half a bunch;
Tarragon - one teaspoon;
Salt is added to taste.

Cooking method:

The sauce for this recipe is prepared in almost the same way as the previous adjika recipes.

Free all vegetables and apples from the peel and core. Finely chop or grind them.

Mince the garlic. If you want to achieve more piquant taste, the amount of garlic can be increased.

Putting all the chopped ingredients in a saucepan, simmer them for 30 minutes.

Adjika according to this recipe can not be rolled up, but put in the refrigerator (in the cellar) until winter.

Recipe 10: Adjika with apples and plums for the winter

Do you think it is impossible to make the tastiest fruit out of fruit? hot seasoning to meat? So you are very wrong! The following recipe is evidence of this.

Required Ingredients:

Fresh plums - 2 kg;
Tomatoes - 1 kg;
Green apples - 500 g;
Hot pepper - one pod;
Bulgarian pepper and onion - 500 g;
Garlic - 500 g;
Salt and sugar - one and a half glasses.

Cooking method:

Plums must be boiled, then rubbed through a sieve or colander.

Prepare all vegetables: peel, remove cores. It is better to remove the skin from the tomato.

Twist onions, tomatoes, peppers, paprika and apples in a meat grinder. The resulting mixture must be added to the plums.

Adjika must be boiled for 2 hours over low heat, not forgetting to stir.

Then add chopped garlic, as well as salt and sugar.

Boil the finished mixture of ingredients for another 40 minutes.

After that, distribute among the banks and roll up.

It will turn out a very unusual sweet-spicy adjika.

In order for excess water to evaporate, it is better not to cover adjika with apples for the winter while stewing. Then the mixture will be rich and thick.

A cold place to store the sauce will help keep the product natural, without mold and puffy lids. Even if adjika freezes a little, it will not change its taste.