Harvest time continues. This means that the topic of blanks is relevant. Adjika with apples for the winter, the best recipes with photos of which are given in the article, is an ideal option for processing red vegetables.

Aromatic and tasty pasta will serve as an indispensable addition to first and second courses. And spicy lovers will love eating it with a spoon straight from the jar.

The spice is added to soups and used in the preparation of meat, fish and vegetable dishes. The sauce is also used to season ready-made lunches and toast for sandwiches.

Interesting! Adjika originated in Abkhazia. The name of the sauce means "salt". Initially, the supplement was prepared completely differently. It consisted of only three ingredients: pepper, garlic and salt.

Over time, many variations in the preparation of adjika have appeared. One thing remains unchanged - the pungent taste and magnificent spicy aroma. How to cook the sauce so that the whole family likes it? I offer 6 different recipes. Choose what you like.

Spicy adjika with apples: you'll lick your fingers

I present a recipe designed specifically for lazy housewives. Adjika with green apples without cooking. This is a quick cooking method and extremely simple.

Ingredients:

• 3 large tomatoes;
• one green apple;
• two hot chili peppers;
• 4–5 cloves of garlic;
• salt – 1 tsp;
• oil – 50 ml.

Preparation:

Cut the tomatoes into medium pieces and place them in a blender bowl.

Peel the apples and divide them into slices. We put them on top of the tomatoes.

Remove the seeds from the peppers. Divide the chili into several parts and add to the rest of the ingredients. In the Caucasus, by the way, the sharp pods do not remove the entrails.

Process the garlic and place it in a blender.

Add salt and oil there.

Grind vegetables using the device.

Let's taste for salt.

We put the finished adjika into jars. In a treated container in the refrigerator, the “raw” sauce will be stored for six months.

Banks are sterilized for winter preparations. Otherwise, processing of containers is not necessary.

Sweet adjika with apples, tomatoes, carrots through a meat grinder

This tomato and apple paste is sweetish. If you like this taste, take note of the recipe.

We will need:

• 2.5 kg tomato;
• half a kilogram of carrots;
• apples – 500 g;
• granulated sugar - 2 tbsp. l.;
• sweet pepper – half a kilogram;
• 1 tbsp. l. salt;
• vegetable oil – 100 ml;
• garlic – 2 heads;
• chili – 1 pc.;
• one glass of vinegar 9%.

1. Cut the apples into slices, cut off the middle, and leave the peel.

2. Remove only the stem from the chili, leaving the seeds. To make chopping easier, divide it in half.

3. Remove the inside of the bell peppers, then cut the fruits into medium pieces.

4. Peel the carrots and divide them into small cubes.

5. Clean the cloves.

6. Grind the processed vegetables using a meat grinder. We send carrots along with tomatoes - it’s easier to chop them this way.

7. Place the resulting mass into a saucepan.

8. Add bulk additives and oil. Then mix the pasta thoroughly and put on fire. Cooking time is one and a half hours.

9. At the end of cooking, add 50 ml of essence.

10. After adding the essence, leave the adjika to simmer for another 15 minutes.

Pour the sauce into clean, dry containers and put the twists in a dark place.

Delicious adjika from zucchini with apples for the winter: my favorite recipe

The usual adjika is red. However, I would like to present a recipe for a liquid seasoning without tomatoes - an orange tint. The result is no less tasty.

Ingredients:

• 5 kg of zucchini;
• 5 carrots;
• five apples;
• 400 ml sunflower oil;
• 200 ml vinegar 9%;
• 2 cups tomato sauce;
• salt – 2.5 tbsp. l.;
• 2 cups peeled garlic;
• black pepper – 2 tsp;
• sugar – 200 g;
• red pepper – 2 tsp.

Preparation:

1. We clean the zucchini from the peel and seeds.
2. Next, we pass the vegetable through an electric device (for example, a meat grinder).
3. Peel and chop the apple, then the carrots.
4. Place the ingredients in a large bowl.
5. Place the pan on the stove and turn on low.
6. Cook the mixture for 2–3 hours.
7. Then add sugar and salt.
8. Add crushed garlic and pepper. Next, vegetable squeeze and tomato paste.
9. Mix the ingredients and cook the sauce for another 60 minutes.
10. When there are about 10 minutes left of cooking, add vinegar.

Pour the hot sauce into jars. Turn the twists upside down and wrap them up.

Recipe for the most delicious homemade adjika with tomatoes, carrots, peppers without vinegar

There are a lot of options for preparing adjika. Have you tried cooking it without vinegar? The product is not much different from the usual homemade seasoning. At the same time, such a composition will help out the housewife who did not have any essence on hand.

To cook delicious homemade pasta for the winter, please prepare the following products:

• tomatoes – 5 kg;
• garlic - a glass;
• salt – 2 tbsp;
• 1 kg of sweet pepper;
• 1 kg carrots;
• granulated sugar – 350 g;
• 200 ml sunflower extract;
• onions – half a kilogram;
• chili – 6 pcs.;
• kilogram of apples (preferably Antonovka variety).

Preparation:

1. Remove seeds and stems from washed peppers. Peel the apples and cut off the middle. Process carrots, onions and garlic.
2. Cut all the vegetables into small pieces.
3. We pass the spicy ingredients (garlic and chili) one by one through a meat grinder. Place the components in separate containers. We'll need them later.
4. We grind the remaining vegetables through a meat grinder and transfer the mass to a common bowl.
5. Next, put the pan with the puree on the fire. Add granulated sugar, butter, salt.
6. When the pasta boils, cook it for another 2 hours.
7. Then add the garlic and pepper and cook for 15 minutes.
8. Pour the mixture into treated jars and screw on the lids. The specified amount of products yields 4.5 liters of delicious adjika.

I suggest you watch the recipe in the video more clearly.

On a note! Tomato adjika is a fiery red sauce. So use as many red vegetables as possible. Take only ripe scarlet tomatoes.

Homemade adjika boiled with apples, tomatoes, garlic - the best recipe

Pasta with garlic and horseradish turns out to be especially spicy. Just for lovers of hot sauces.

We will need:

• tomatoes – 2 kg;
• sweet pepper – 500 g;
• chili (large pods) – 4 pcs.;
• two apples;
• horseradish – 500 g;
• salt – 2 tbsp. (without slide);
• garlic – 100 g;
• sugar – 100 g.

Preparation:

Grind the peeled cloves into a separate container and set aside.

2. Remove the stems of the tomatoes and pass them through a meat grinder.

3. Clean the remaining vegetables. Cut off the core of apples and remove the seeds from peppers.

4. Grind the processed fruits.
5. Place the resulting slurry on the stove.

6. When the sauce boils, reduce the heat and simmer for 25 minutes.

7. Then pour in the essence and add garlic.
8. Mix the ingredients and boil for another 5 minutes.

It turns out about three liters of finished adjika. Pour it into jars. Turn the pieces upside down, wrap them up and leave them like that until they cool completely.

Interesting! Adding apples to adjika reduces the risk of getting a sour sauce.

Recipe with tomato paste, hot and sweet peppers

Ingredients:

• Bell pepper - 10 fruits;
• Tomatoes - 0.5 kg;
• Onion - 3 heads;
• Chili - 25 g;
• Garlic - 8 cloves;
• Sugar - 4 tbsp. spoons;
• Table vinegar - 40 ml;
• Salt - 1 tbsp. spoon;
• Tomato paste - 60 ml;
• Refined oil - 40 ml.

1. Remove the seeds from the bell pepper and chili pepper. Cut 2 types of peppers, tomatoes, and onions into pieces.
2. Grind vegetables and garlic in a blender. Transfer the contents into a saucepan, add tomato paste, salt, sugar, butter, mix.
3. After boiling, cook for 50 minutes. Stir constantly. Has the mass decreased in volume by half? Turn off the heat, add vinegar.
4. We pour adjika into jars. Sterilize jars in boiling water for 30-35 minutes. Roll up the lids. Let it cool. Store in a cool place.

Adjika with apples, carrots, peppers - recipe for the most delicious adjika with cooking

Have you tried cooking adjika with apples? It turns out great. An open jar does not sit in the refrigerator for a long time. Pourable fruits do not turn a savory preparation into a dessert one. On the contrary, they enhance the taste of the hot sauce.

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

Adjika with apples for the winter - the best recipes

The recipes for preparing boiled adjika at home for the winter are simple, and I will describe the cooking process briefly, since it is common, familiar and understandable even to beginners. You will find some more best recipes.

Almost everywhere the set of products is the same. True, this fact does not prevent the output from having a seasoning of very different tastes, because the quantity of these same ingredients changes. Take more hot pepper or garlic - spicy lovers will enjoy it. If you like it softer, increase the dose of tomatoes and carrots. And one more piece of advice: sour apples are more suitable for adjika, preferably green or Antonovka. Sweet apples don't do that at all.

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

Adjika with green apples - a finger-licking recipe

A wonderful seasoning, the kind that people say is finger licking good.

You will need:

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

1. Grind the vegetables in a meat grinder or any other available unit.
2. Salt and pour in vegetable oil. Cook for two hours and seal while 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 ingredients.

Take:

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

Preparation:

1. Chop the vegetables. Sometimes I just like it very finely chopped and not put through a meat grinder, but there’s too much fuss and I’m mostly lazy. Let it cook for 45 minutes.
2. Pour in vinegar with sunflower oil, add salt, add sugar and then cook for another ten minutes.

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

Adjika with peppers 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.

Preparation:

1. Grind the ingredients in a meat grinder. First remove the skin from the tomatoes (scald them to make it easier).
2. The seasoning is cooked for two and a half to three hours. Unfold and roll up immediately, while still hot.

Super-tasty adjika without vinegar

The most delicious adjika made from apples, peppers and onions

My friend suggested the recipe to me and described the delicious preparation: it’s finger-licking good. 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 g each.

Step-by-step preparation:

1. Grind the vegetables in any accessible way, ideally in a meat grinder or blender.
2. Place in a cooking container and add the remaining ingredients called for in the recipe, except for the garlic.
3. Cook for two and a half hours. If you want more, the longer you cook adjika, the thicker the seasoning becomes. About ten minutes before the end of cooking the adjika, add the garlic.
4. The finished product is placed in pre-sterilized jars. All that remains is 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 is what makes it especially attractive, since the vitamins in it are apparently completely intact. Store it at home until spring, but in the refrigerator all winter. By the way, what also distinguishes it from other recipes is that it is without tomatoes.

You will need:

• Bell pepper – 3 kg.
• Hot hot peppers, carrots and garlic - take half a kilogram of each product.
• Sugar – 1 tbsp. spoon.
• Apples – 0.5 kg.
• Sunflower oil - half a liter.
• Cilantro - a bunch.
• Salt – use to taste, but you don’t need a lot.

1. Grind both types of peppers in a meat grinder. Grate the carrots and apples coarsely, chop the garlic finely.
2. Place the vegetable components in a saucepan and add the remaining ingredients.
   Stir well and pour into jars. Cover with regular nylon lids. They will perfectly preserve the workpiece.

Adjika from zucchini for the winter with apples

Super tasty zucchini adjika, the kind that people say is finger-licking. If you want something sour, add sour apples.

Required:

• 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:

1. Grind all the vegetables in a blender, place in a saucepan and simmer over low heat for an hour.
2. 10 minutes before the end, add the chopped garlic, pour in the oil and season with spices. Finally, let it come to a high boil and remove from heat. It is advisable to put into jars and seal immediately.

Boiled adjika from Antonovka - super tasty recipe

A wonderful winter preparation, almost a classic adjika recipe, a basic version.

• Tomatoes – 2.5 kg.
• Antonovka – 1 kg.
• Carrots, bell peppers - one kilogram.
• Sugar – 1 kg.
• A glass of vegetable oil and 9% vinegar.
• Garlic – 200 gr.
• Hot pepper – 3-5 pcs.
• Salt – 3 large spoons.

How to make adjika:

1. Prepare the vegetables and antonovka for work - peel, remove the grains and core.
2. Cut into two to four parts and mince everything except the garlic.
3. Stir until smooth and start cooking.
4. After boiling, add the spices and continue cooking over low heat for 30 minutes.
5. Remove from the burner and add chopped garlic into the adjika. And stir quickly.
6. Pour and seal in any way. Lately I have fallen in love with jars with screw caps - very convenient. Keep refrigerated.

Homemade adjika for the winter with apples

Enjoy boiled adjika with apples, prepared at home for the winter and more, my dears! You deserve it with your troubles. In winter, you will praise yourself for your hard work. There is also a recipe in the video, I watched it, and you might ask if you like it. With love... Galina Nekrasova.

In the recipe for real Abkhaz adjika you will never find apples, nor many of the vegetables that we, housewives, add when cooking. But, breaking traditions, many variants of homemade seasoning have been invented, which have long proven their right to life. I liked the vigorous, spicy sauce. Adds piquancy to meat, fish and other dishes. I have collected a selection of the most delicious recipes for you. All that's left is to roll up your sleeves and prepare for the winter.

Adjika with apples for the winter - recipe with tomatoes

No matter what homemade seasoning is made from, tomatoes are an integral part of the seasoning. This recipe is one of the best.

You will need:

• Antonovka - kilogram.
• Tomatoes – 3 kg.
• Carrots – 1 kg.
• Bell pepper - the same amount.
• Bitter pod - a couple of pieces.
• Garlic – 200 gr.
• Acetic acid - glass.
• Sunflower oil - a glass.
• Sakha sand - glass.
• Salt – 5 large spoons (100 g).

How to cook:

1. Wash, peel, and chop all the listed vegetables and fruits in any way.
2. Put it on the stove to cook. Let it boil over moderate heat.
3. Cook for 45 minutes.
4. After the time has passed, pour in vinegar and oil, add salt and sugar. Continue cooking for another 10 minutes.
5. Finely chop the garlic and add it to the pan. Let the mixture boil strongly, turn off.
6. Fill the jars and roll up. For long-term winter storage, jars must be sterilized.

How to make adjika with zucchini and apples

Classic sauce recipe. By swapping zucchini with any other vegetable, making it the main one, you can cook several variations of the seasoning at once.

Take:

• Zucchini – 3 kg.
• Antonovka - kilogram.
• Carrots – 500 gr.
• Bell pepper – 500 gr.
• Tomatoes – 1.5 kg.
• Onion - kilogram.
• Refined lean oil – glass.
• Garlic cloves - a glass.
• Salt – 2.5 heaped spoons.
• Granulated sugar – ½ cup.
• Ground hot pepper - a large spoon.
• 9% vinegar – 100 ml.

Step-by-step preparation:

1. Pass the cleaned components through a meat grinder.
2. Add sugar and salt, pour oil.
3. Cook after the mixture boils for 40 minutes.
4. Pour in acetic acid, crushed garlic, and hot pepper powder.
5. Continue cooking for the next 5 minutes. Cool the filled jars and place them in the pantry or cellar.

A simple recipe for boiled adjika from green apples

Take:

• Antonovka – 2 kg.
• Tomatoes – 5 kg.
• Carrots – 2 kg.
• Garlic – 300 gr.
• Sweet pepper – 2 kg.
• Hot chili – 300 gr.
• Refined lean oil – 1 liter.
• Salt – 3 large spoons.

Preparation:

1. Wash and peel fruits and vegetables. Remove seeds and membranes from Antonovka and peppers. Cut into pieces.
2. Pass through a meat grinder, or otherwise grind garlic, tomatoes, carrots, both types of peppers, fruits (food processor, blender).
3. Place the mixture in a saucepan and add salt. Pour in the oil.
4. Heat over low heat until boiling. Next, cook for 2 hours.
5. Fill the jars with the preparation and screw it on.

Homemade adjika with peppers, carrots, tomatoes and apples without vinegar

A simple super recipe from the “Finger-lickin’ good” series. If you can’t find parsnip root, replace it with parsley – root or herbs. The amount of hot pepper can be varied depending on the desired spiciness of the seasoning.

• Sour apples – 2 pcs.
• Sweet pepper – 0.5 kg.
• Carrots – 200 gr.
• Parsnip root – 1 pc.
• Tomatoes – 2 kg.
• Dill.
• Salt.

How to do:

1. Remove the skin from the tomatoes by cutting the top with a cross, scalding, and immediately pouring cold water over them.
2. Peel the remaining ingredients and chop coarsely. Grind the ingredients.
3. Cook for 2-2.5 hours. Lay out the adjika immediately, hot. Be sure to sterilize jars and lids.
4. Roll up, cool, and store in the cold.

Raw adjika with apples without cooking

The only drawback of the seasoning made according to this recipe is that it only lasts a long time in the cold. But it can also be prepared for the winter, since there are 2 preservatives - vinegar and mustard.

Take:

• Sweet pepper – 0.5 kg.
• Carrots, garlic, parsley root - 300 grams in total.
• Apples, sour – 300 gr.
• Hot hot pepper – 150 gr.
• Tomatoes – 400 gr.
• Mustard – 100 gr.
• Tomato paste – 2 large spoons.
• Table vinegar – 220 ml. (incomplete glass).
• Salt.

Preparation of raw snack:

1. Grind the peeled vegetables and fruits and put them in a saucepan.
2. Add tomato, mustard, pour vinegar. Add salt to taste.
3. Mix the mixture thoroughly. Fill sterile jars. Hide it in the cold. Adjika should sit for 2 hours, then it can be eaten. The longer it sits, the better the taste.

Spicy adjika with horseradish, apples, tomatoes, garlic for the winter

A very correctly selected ratio of homemade seasoning components puts it among the best among winter preparations.

Prepare:

• Antonovka - kilogram.
• Horseradish root – 200 gr.
• Tomatoes – 2.5 kg.
• Bell pepper – 1.5 kg.
• Garlic – 200 gr.
• Carrots - kilogram.
• Hot chili – 200 gr.
• Salt - a teaspoon.
• Sugar - a glass.
• Acetic acid 9% - 100 ml.

Preparation:

1. Peel vegetables (tomatoes, carrots, bell peppers) and puree them in a blender. Do the same with apples - remove the seeds and chop.
2. Bring to a boil and cook over low heat for about an hour.
3. At the same time, prepare the garlic by chopping it into a puree. Peel and chop the horseradish, trying to spare your eyes (leave it to your husband, or cover the throat of the meat grinder with a bag).
4. Remove the seeds from the hot pepper and chop finely. Fans of the vigorous seasoning “tear your eyes out” can leave the seeds.
5. Add horseradish, pepper, and garlic to the contents of the pan. Stir the mixture. Continue cooking for 10 minutes.
6. Add sugar, vinegar, salt. Bring to a vigorous boil, remove from heat, and pack into containers for winter storage. It is more convenient to make the preparation in small jars.

Delicious adjika made from eggplant and apples

You will need:

• Eggplants – 4.5 kg.
• Antonovka – 3 pcs.
• Hot pepper – 2 pods.
• Tomatoes – 2.5 kg.
• Sweet pepper – 5 pcs.
• Carrots - a couple of pieces.
• Garlic heads – 3-4 pcs.
• Sugar – 2 cups.
• Vegetable oil - 2 cups.
• Dill, cilantro - a bunch.
• Salt - to taste.
• Table vinegar - a glass.

1. The cooking process differs little from the cooking of previous snack options. Peel all vegetables except eggplants. Puree.
2. Add spices from the recipe, cook after boiling for 20 minutes.
3. Then, adding the eggplants, cut into small pieces, cook for an additional 20 minutes.
4. Lay it out and roll it up.

Cooking secrets

Making spicy seasoning at home is not particularly difficult. But if you are getting down to business for the first time, it won’t hurt to get acquainted with some cooking rules.

• I advise you to take Antonovka, it is more suitable than all other varieties for preparing a delicious sauce for winter storage. If you don’t find Antonovka, take the green varieties. The main thing is that the fruit is sour.
• For cooking, vegetables do not have to be crushed into pulp. Personally, I don’t always use kitchen helpers for this, but just finely chop it with a knife. It will take more work, but it will be worth it. True, recently I’ve adapted a blender, where you can set the grind size yourself.
• Don't be surprised if you notice that the set of vegetables added to apples is almost the same. By changing the proportions, you can get a new sauce each time.
• You can also adjust the spiciness of the seasoning yourself. If you want to achieve killer spiciness, add more garlic and hot pepper.
• Adjika is a dish of Caucasian cuisine. Therefore, when cooking, seasonings that add a spicy note are appropriate. Add coriander, sweet paprika, basil, cilantro, parsley, and fenugreek as you wish. The traditional seasoning is hops-suneli.

Don't feel confident? Watch the video recipe for homemade adjika with apples, repeating the steps. Good luck with your preparations!

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes – 2 kg
• bell pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• khmeli-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pcs
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes – 1 kg
• onion - 200 gr
• apples – 200 gr
• bell pepper – 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• hot pepper - 2 pcs
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes – 1.5 kg
• red hot pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp. l
• dill - 1 tbsp. l
• salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Adjika is a collective recipe, every nationality, and what’s more, almost every village in the Caucasus and Transcaucasia is proud of its truly correct sauce.

There is nothing strange about this; there are, perhaps, no less kebabs and pilafs. They are often served with spicy seasoning.

Adjika from tomatoes and garlic with apples - general principles of preparation

A spicy sauce of tomatoes and garlic with apples is prepared by chopping vegetables and fruits with or without further boiling.

It is preferable to take vegetables and apples that are well-ripened and unripe, without signs of spoilage or rot. Before use, they are washed well and dried. Those that require cleaning are washed again after this.

Grind vegetables and apples in a meat grinder, grater or food processor. This is done before or after cooking.

The spiciness of any adjika is given by hot pepper; usually it is used without seeds, but if you want to get a hotter sauce, the seeds are not removed.

Garlic saturates adjika with its aroma and gives additional pungency. It, like other vegetables, is chopped and added 5-10 minutes before the end of cooking. If you do this earlier, the flavor will dissipate when boiled.

Spices are placed together with garlic so that they have time to open. They are added to taste or according to the recipe.

Adjika made from tomatoes, garlic and apples can be stored for the winter if it has undergone appropriate heat treatment. The boiled sauce, while still hot, is packaged in sterile jars of suitable volume and rolled up with boiled lids, while observing all the rules of preservation. Raw adjika has a short shelf life. Even storing such a sauce in the cold will not save it from souring.

Thick homemade adjika made from tomatoes and garlic with apples – “Ogonyok”

Ingredients:

Five kilos of ripe tomatoes;

2 kg of sweet pepper;

1 liter of lean, frozen butter;

Capsicum bitter (red) pepper – 300 gr.;

2 kilos of carrots;

300 gr. peeled garlic;

2 kilos of sweet and sour apples.

Cooking method:

1. Cut the tomatoes in half. You can often see light, hard pulp inside tomatoes - you need to remove that too.

2. Cut the sweet pepper lengthwise, remove all the insides from the peppers along with the seeds, rinse each half again to wash off their remains.

3. Process hot peppers in the same way. But, if you want the adjika to be spicier, leave the seeds and cut off only the stalk.

4. Peel carrots and apples. Cut the root vegetables into small pieces, cut the apples into four slices and remove the seeds from them along with the seed capsule.

5. Grind all the prepared vegetables with a meat grinder and, transferring them into one large container, mix.

6. Press the garlic into the vegetable mixture through a press, add oil and table salt. Stir well again and place the container over medium heat.

7. As soon as the vegetable mass boils, lower the heat slightly and cook the vegetable mass at a slight simmer for 2 hours. Don't forget to stir, otherwise the sauce will burn.

8. Without cooling the adjika, package it in sterile glass containers and seal tightly with sealing lids, rolling them with a special key.

Adjika from tomatoes and garlic with apples and herbs without cooking

Ingredients:

Half a kilo of ripe tomatoes;

One kilogram of fleshy sweet pepper;

A small bunch of parsley;

Three pods of large hot pepper;

Three small heads of garlic;

A bunch of dill;

Two large apples.

Cooking method:

1. Cut off the stalks of sweet and hot peppers. Then cut the peppers in half and carefully select the seeds from them. Rinse the halves under running water and dry thoroughly.

2. Cut off the rough stems of the dill parsley. Sort through the greens, wash each sprig separately with cold water and place on a towel to dry thoroughly.

3. Cut the peeled apples into slices and remove the core and seeds.

4. Pass all the vegetables through a large grill in a meat grinder. Chop the garlic in the same way.

5. Finely chop the dill and parsley with a knife or also twist in a meat grinder.

6. Mix all the crushed ingredients in one large container, adding salt to your taste.

7. Place adjika in clean, preferably sterile containers and cover with boiled plastic lids. Store the seasoning only in the refrigerator.

Adjika from tomatoes and garlic with apples and vinegar

Ingredients:

Antonovka apples – one kilogram;

Ripe large tomatoes – 2.5 kg;

One kilo of carrots;

200 gr. garlic;

Seven hot peppers;

200 gr. Sahara;

A glass of ordinary 9% vinegar;

Refined sunflower oil – 1 tbsp.;

A kilo of fleshy sweet pepper;

A quarter glass of salt.

Cooking method:

1. Peel the carrots and apples, peel the husks from the garlic. Cut the carrots into small rings, crush the garlic cloves or grate them into the smallest chips.

2. Select seeds from both types of pepper by cutting the peppers in half lengthwise.

3. Cut the tomatoes into large slices. Remove the stems and white, dense pulp that is often found in tomatoes.

4. Cut the apples into large slices and remove the seeds; do not remove the peel.

5. Grind apples, carrots, hot and sweet peppers with a meat grinder. Mix the vegetable mixture well and simmer over low heat for one hour.

6. After this, cool a little, add salt, chopped garlic, granulated sugar, mix.

7. As soon as the salt and sugar are well dissolved, pour vinegar and vegetable oil into the adjika. Mix well again and pack into clean jars. Top each with a little high-quality sunflower oil and close the lids, but do not seal them tightly.

Spicy adjika from tomatoes and garlic with apples and wine for the winter

Ingredients:

Green sour apples – 4 pcs.;

One sweet fleshy pepper (red);

Ten fleshy tomatoes;

Hot pepper – 1 pc. or a spoonful of hot pepper sauce (for example, “Chili”);

Head of garlic;

A glass of sugar;

A glass of dry wine;

Three tablespoons of salt, without a slide.

Cooking method:

1. Peel the sweet pepper from the seeds and cut into pieces together with the tomatoes.

2. If you add fresh hot pepper, also chop it with a knife and grate the garlic into small chips.

3. Peel and cut the apples into large slices, cut out the seeds. Then place the fruit in a deep saucepan and pour in wine until it almost completely covers the pieces. Simmer the apple slices over low heat until they soften, i.e. about 7 minutes.

4. Temporarily remove the pan from the heat and puree its contents with a blender. You can simply mash with a fork or mash with a masher.

5. Add all the chopped vegetables to the applesauce along with the garlic. Add sugar, stir thoroughly and, after adding salt, return the pan to medium heat.

6. Bring to a boil, stirring constantly, and after boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.

7. Blend the vegetable mass with a blender until it is clearly “smooth” and put it back on the fire. Stirring constantly to create as little foam as possible, simmer for 25 minutes.

8. Seal the hot adjika in sterile jars and put them under a blanket until completely cooled, turning the containers over onto their lids.

Adjika from tomatoes and garlic with apples and nuts for the winter

Ingredients:

300 grams of hot pepper;

Ripe tomatoes – 2.5 kg;

A kilogram of juicy sweet pepper;

420 gr. walnut kernels;

A kilo of carrots;

300 gr. very hot garlic;

A kilogram of apples;

White salad onions – 1 kg;

300 gr. fresh parsley and dill.

Cooking method:

1. Peel the husks from the onions and garlic, cut off the stalks of the peppercorns and select the seeds. Cut the apples in half and cut out the core from the halves. Peel the carrots, wash the greens, cut off the stems and dry thoroughly.

2. Cut all the prepared ingredients into small pieces and grind in a meat grinder along with nuts and herbs.

3. Add salt to taste, stir well and place over medium heat. As soon as the vegetable mixture boils, lower the heat and simmer over low heat for two hours. Stir the vegetable mixture from time to time to prevent it from burning.

4. Place the boiled, thickened adjika into sterile containers and seal tightly with metal lids.

Vigorous adjika from tomatoes and garlic with apples

Ingredients:

2 kg of large tomatoes;

Five large carrots;

A kilogram of apples, any sweet and sour variety;

A kilogram of bell pepper;

Five onions;

Three medium horseradish roots;

5 gr. dry savory and marjoram;

80 gr. fine salt;

9% table vinegar – 80 ml;

100 ml refined oil;

Garlic – 100 gr;

300 gr. hot pepper.

Cooking method:

1. Peel the vegetables, remove the seeds and wash them well, dry and cut into small pieces.

2. Cut the apple pulp into centimeter cubes, making sure to remove the seeds.

3. Grate the horseradish with a medium grater and the garlic with a fine grater.

4. Pass tomatoes, carrots, onions and peppers through the middle rack in a meat grinder or grind with a food processor, mix.

5. Place the tomato-vegetable mixture on low heat and add chopped apples and horseradish into it. Stirring occasionally to prevent burning, simmer for an hour at a low simmer.

6. After this, add salt, sugar and all the spices. Stir thoroughly and continue cooking, boiling until desired thickness.

7. Five minutes before readiness, add crushed garlic and pour in vinegar, stir well.

8. Without removing the container from the heat, place the finished adjika into prepared glass containers and seal the lids tightly. Leave the jars upside down until they cool. Then turn them over, shake the containers slightly so that the mass settles to the bottom, and put them away in storage.

Adjika from tomatoes and garlic with apples - cooking tricks and useful tips

When working with hot pepper pulp, wear gloves. This will help prevent burns that occur when hands wet with juice accidentally come into contact with the eyes or other delicate parts of the body.

Heat-treated adjika can be prepared for long-term storage. To do this, package the sauce in sterilized jars and seal them with canning lids.

Did the cooked adjika turn out not spicy enough? Add ground red pepper and bring the sauce to the desired spiciness.

For adjika prepared without cooking, you should take only high-quality vegetables and fruits; they should not be overripe. The surface should be smooth and even, without any damage or signs of rot. If there are even minor affected areas, set such vegetables and fruits aside or prepare a sauce from them by boiling.

Unheated adjika made from tomatoes, garlic and apples is stored only in the refrigerator or cold cellar. At high temperatures it quickly sours.