Delicious adjika with apples and tomatoes for the winter will be an excellent addition to meat and fish dishes, side dishes and snacks. If you wish, you can make it slightly spicy or hot. Apples for adjika should be sour or sweet and sour, tomatoes should be ripe and fleshy. When chopping hot peppers, be careful - wash your hands, knives and boards thoroughly after contact with them, and never rub your face. To grind the ingredients, you can use a meat grinder - this will allow you to achieve a certain “graininess” of adjika, but if you use a food processor, then do not overdo it and turn the vegetables into puree, turn on low speed and turn it off after a couple of minutes.

Ingredients

For 6 liters:

• 3 kg tomatoes
• 2 kg sweet pepper
• 1 kg apples
• 1/4 cup salt
• 150 g sugar
• 150 ml table vinegar 9%
• 150 ml vegetable oil
• 2-3 hot peppers
• 1 stack garlic

Preparation

1. Wash all the vegetables thoroughly, remove the core from the apples, cut the tomatoes into several parts, cut out the stalk of the pepper and remove the seeds. Remove the peel from the garlic.

2. Grind vegetables and apples using a food processor or meat grinder in this order. First, apples, tomatoes and bell peppers, pour into a saucepan.

3. Place the pan on the fire and wait until it boils, then cook over low heat for 15 minutes, stirring.

4. In a blender, grind the peeled garlic and pieces of hot pepper, along with the seeds, but without the stalks.

5. After 15 minutes of cooking adjika, add vegetable oil, preferably one that is odorless.

6. Now pour in 9% table vinegar, add sugar and salt, stir.

7. After 5 minutes, add the garlic and pepper mixture to the adjika, mix gently and cook for another 3 minutes.

8. Pour hot adjika into sterilized jars.

9. Tightly screw the jars with the blanks with sterile lids, turn them upside down and wrap them until they cool completely. Adjika stores well in a cool, dark place.

Note to the hostess

1. Apples passed through a meat grinder will immediately begin to darken. There is no need to take emergency measures by spraying them with any food acid: they will still change color after mixing with the rest of the ingredients and due to heat treatment. To preserve their vitamins, doing this is also pointless.

2. You can cook adjika in an enamel pan if you are confident in the complete integrity of its coating. Kitchen utensils that have been used for at least six months are sure to have microcracks in the enamel. When interacting with the components of this workpiece, a reaction will occur that is undesirable for both the cookware itself and the products. Modern metal ceramics are absolutely safe in this regard; moreover, during simmering of ground vegetables, the thickening mass cannot burn to the bottom and walls of such pots and stewpans. Many people stew complex vegetable mixtures in cast iron roasting pans, which is quite acceptable.

3. If the garlic-pepper slurry splashed from under the screw of the immersion blender gets on your skin, a noticeable burn can easily be avoided by immediately rinsing the affected area under a cold stream. It is much worse when a burning drop ends up on the mucous membrane of the eye, and this happens. The first measure is again rinsing, the second is placing Oftagel under the eyelid or instilling Systane.

Sauces for meat and vegetable dishes are always appropriate on the table and receive only praise and compliments to the cook. Spicy adjika with apples, the recipe for which we will study in detail, will not leave any eater at the table indifferent, especially since it is very easy to prepare! It can be preserved for the winter, or it can be stored in the refrigerator, although such yummy food is not stored for a long time and is eaten before other reserves.

Classic adjika is a sauce from Abkhazian cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

The recipe for the traditional sauce of Caucasian cuisine has long spread throughout the world, enriched with local ingredients and changing its taste - most often, softening its spiciness. As a result, adjika began to be called a hot sauce with tomatoes, bell and hot peppers and garlic, and each cook has his own recipe for making adjika!

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings such as sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compositions - they are subjected to heat treatment, after which the tomatoes lose their acid.

Ingredients

• — 2.5 kg + -
• Sour apples – 1 kg + -
• - 1 kg + -
• - 1 kg + -
• Hot red pepper— 100 g (3 pcs.) + -
• - 100 ml. + -
• — 3 large heads + -
• - 1 glass + -
• - 2 tbsp. l. + -
• - 1 glass + -

Preparation

Our selection offers you recipes for adjika with apples. Apples add flavor, add piquant sourness and soften the spiciness of the sauce. Take any recipe for apple adjika as a base for further improvement to suit your taste preferences, for example, cook adjika from green apples.

To prepare it, we need a saucepan with a volume of 6 liters or larger. Choose tomatoes that are ripe, juicy red, fleshy and sweet. Cream and similar varieties are not suitable! Use only red bell peppers, thick-walled, juicy and sweet. And the best apples for the excellent taste of the finished product are green, very sour, it is advisable to even find wild ones.

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

1. We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.

*Scullion's Advice
Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.

1. We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
   After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
2. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again).
3. We put the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not necessary!

As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

How to cook raw adjika with apples

Raw apple adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

For longer storage of sauce made from fresh vegetables, containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies run out much faster!

For raw adjika, prepare the following products:

• 1 kg of ripe and fleshy tomatoes;
• 1.5 kg of red sweet pepper of the ratunda variety;
• 0.5 kg of Antonovka apples;
• 3 large heads of garlic;
• 3-5 red capsicums;
• 1 heaped tbsp. salt;
• 3 tbsp. sugar and sunflower oil.

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal membranes of the hot pepper. Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.

Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!

Fresh adjika with apples is a great addition to meat dishes; it can be added to fresh salads and snacks; it’s even delicious just spread on bread and enjoy a snack! Bon appetit!

This dish is an attribute of Caucasian cuisine, but in Russia adjika has long become an indispensable component on the snack table. They prepare it in small portions for current meals and make significant reserves for the winter, providing themselves with vitamins for the whole year.

Despite the fact that this appetizer is considered a spicy, savory dish, it is beneficial to the body - it accelerates the blood, stimulates digestion, and improves immunity. Therefore, in the winter assortment, adjika is not just an additive to dishes, it is an excellent preventative against diseases (and this is so important in the winter).

The best recipes for preparing adjika with apples

There are as many recipes for snacks as there are housewives - each cook adds her own twist. The basis of adjika is tomatoes, supplemented with other vegetables. But the snack acquires a special attractiveness in taste thanks to the fruit.

Hot pepper gives adjika its spiciness. The Caucasian appetizer according to the given recipe will be appreciated by real gourmets. It cooks quickly and is eaten in no time. For everything to work out correctly, follow this algorithm:

• remove the skin from a tomato (2 kg) and pass it through a meat grinder;
• bell pepper (1.5 kg) is freed from seeds and stalks, then ground;
• apples (3 pcs.) grated;
• grind horseradish root (250 g), hot red pepper (0.5 kg), garlic cloves (250 g) in a blender;
• mix all ingredients thoroughly;
• add chopped herbs, salt to taste, add sugar (3 tbsp) and vinegar (200 ml).

This adjika goes well in its raw form, but then it will have to be stored in a cool room (at 0-8 degrees Celsius). If the jars will stand on the shelves of a kitchen cabinet in winter, then it is advisable to boil the mixture for 20 minutes before packaging.

Sweet adjika with apples for the winter: video

Despite the fact that the recipe above does not contain vinegar, the tasty spicy snack can be safely stored for 2 years without loss of quality. This is due to the fact that sugar is not added to the recipe. The amount of remaining ingredients is as follows:

• tomatoes – 5 kg;
• sweet bell pepper (preferably rich red) – 1 kg;
• hot pepper – 16 pods;
• garlic – 0.5 kg;
• vegetable oil – ½ cup;
• salt – 1 tbsp. with a slide.

If you want to add apples to sweeten the adjika a little, it is better to take Antonovka (2-3 pcs.). The products are handled as usual - twisted in a meat grinder or whipped with a blender. If boiling is implied, then it is better to add garlic and oil to the mixture 10 minutes before removing from the stove.

Very tasty adjika without vinegar: video

In addition to apples, plums and even pears are also added to adjika. Fruit and vegetable mixture is a powerful vitamin composition that provides a large supply of energy. Therefore, it is worth paying attention to this recipe:

• tomatoes (1 kg) blanch for 3 minutes, remove the skin and rub through a sieve;
• prepare fruits: apples and pears - 0.5 kg each, drained 1 kg;
• beat in a blender and add to the tomato mass;
• do the same with peppers, taking 0.5 kg of Bulgarian and the same amount of bitter;
• Add vegetable oil (200 ml), crushed garlic (30 cloves), herbs and salt (100 g each), suneli hops (20 g), apple cider vinegar (1 glass) into the mixture;
• Having brought to a boil, remove from heat and beat with a blender.

The homogeneous mass is packaged in jars and sealed. Cool, upside down, in natural conditions. Then they are stored in a cool place.

All the recipes given are a small drop in the culinary ocean. Even if all housewives prepare adjika according to the same algorithm, they will still end up with completely different snacks. After all, each one brings a piece of their own energy to the dish.

A Georgian delicacy for lovers of savory snacks is adjika. The recipe for this traditional dish for southern peoples has undergone changes when it appeared on the Russian table. Pepper (the main component) faded into the background, and tomato became the basis for cooking. Russian gourmets have come up with many interesting variations of this dish: adjika with apples, walnuts, horseradish and tomatoes will delight your family for the winter. We have made a selection of recipes so that you can choose the best one for yourself.

Hot sauce, rich in flavor, kills pathogenic bacteria. Literally translated from the Abkhaz language, this spicy dish is called pepper salt. The decoding corresponds to the main composition of adjika.

Methods of preparation and storage can be divided into 2 types:

• fresh;
• dry.

In the first case, the sauce is made from pureed raw vegetables.

The dry mixture is made from dried pepper, garlic and spices. It is used as a seasoning, adding to meat and fish dishes, hot dishes.

Red pepper gives adjika its bright color. In fact, it can be green if you take unripe pods. In this case, the sauce will not be as spicy. Adding tomatoes reduces the spiciness of the dish. If you want to prepare classic adjika, use only hot peppers. It is most convenient to make preparations in early autumn.

The fiery taste comes from the white membranes and seeds. If you don't like it too spicy, it's better to take them out. It is better to choose tomatoes that are firm, bright, fleshy, but not juicy.

Some tips:

1. After meat grinding and heat treatment, vegetables darken. This process cannot be stopped. Food acid does not help restore color and prolong the shelf life of vitamins.
2. You can use an aluminum pan for cooking if it is not damaged. Ceramic metal or cast iron cookware is more suitable.

Prepare the necessary ingredients

Apples add flavor to adjika and give it a little sourness and sweetness. They soften the taste. Pour boiling water over the tomatoes and after 15 minutes put them in ice water.

After this simple manipulation, the skin can be easily removed. To peel the peppers, just keep them in a hot oven for a couple of minutes.

Apples are usually peeled; They should be cut into four parts and the seeds should be removed. Vegetables are scrolled and chopped using a food processor or meat grinder. You will need a large saucepan for cooking.

How to cook adjika with apples and tomatoes for the winter

Don't be afraid to experiment! The best recipes are those that you create based on your taste preferences.

Spicy sauce with a hint of sweetness

Homemade hot sauce contains few ingredients. For 1 kilogram of tomatoes: 700 grams of bell pepper, 10 pods of hot pepper, 500 grams of sour apples and one head of garlic, 9% vinegar - ¼ cup, salt - 40 grams, sugar - 0.5 cups.

1. Prepare vegetables.
2. Grind the fruits and pour into a saucepan.
3. Add salt, add sugar, wait for it to boil.
4. After 30 minutes, add vinegar.
5. Cook for another five minutes.
6. Transfer to prepared glass jars.
7. It is recommended to store the preparations for the first 24 hours, wrapped in a warm blanket.

Boiled with carrots and vinegar

Awesome adjika combines the sweetness of apples and the spiciness of pepper:

• 1 kilogram of fresh carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onions;
• 1 kilogram of juicy apples;
• 3 kilograms of tomatoes;
• 200 grams of chili peppers;
• 200 grams of garlic;
• 2 tablespoons vinegar 9%;
• We determine the amount of salt and sugar to your taste;
• 200 grams of refined oil.

1. Grate the carrots.
2. Grind vegetables and fruits.
3. Grind the onion in a blender.
4. Finely chop the garlic.
5. Pour the pureed mixture into the pan. When it boils, reduce the heat and leave for half an hour.
6. Add crushed garlic.
7. Add chili pepper, previously crushed.
8. Add salt and sugar.
9. Pour in vinegar and oil.
10. Cook for another 10 minutes.
11. Without waiting for it to cool, transfer to glass jars.
12. Turn the containers over and cover with a blanket.

Spicy with hot pepper

The secret of spicy adjika is to leave all the seeds and white veins in the pepper. They have a burning pungency. Capsicums in hot sauce will be the main component. It is better to take sour apples. Tomatoes that are fleshy and red are suitable.

Seasonings will add piquancy to the taste:

• 1 kilogram of apples;
• 3 kilograms of tomatoes;
• 0.3 kilograms of garlic;
• 0.3 kilograms of hot capsicum;
• 1 glass of sunflower oil;
• ½ cup sugar;
• 2 tablespoons salt;
• table vinegar ¼ cup.

1. Pass the pre-peeled tomatoes through a food processor.
2. Do the same with apples.
3. Peel the garlic and crush it.
4. After a short heat treatment, peel the peppers from the transparent film and chop.
5. Pour apples and tomatoes into a cooking container and cook
6. After 1.5 hours, add the remaining ingredients.
7. Cook for another half hour.
8. Transfer to jars without waiting to cool.

Recipe without vinegar

1. Tomatoes – 1 kilogram.
2. Juicy apples – 500 grams.
3. Garlic – 200 grams.
4. Bell pepper – 1.5 kilograms.
5. Chili peppers – 4 pieces.
6. Salt – 1 tablespoon.
7. Granulated sugar - 3 tablespoons.
8. Sunflower oil – 3 tablespoons.

1. Wash vegetables and fruits, peel, remove seeds and stalks, and grind.
2. Combine in one pan.
3. Salt the mixture, add sugar.
4. Wait 10 minutes for the spices to dissolve.
5. Mix thoroughly and pour into jars.
6. To avoid the formation of a film, pour a little sunflower oil on top.
7. Place the jars in the refrigerator.

With added wine

Unusual recipe. Fish and meat dishes with its addition are simply finger-licking:

• apples – 4 pieces;
• tomatoes – 10 pieces;
• sweet pepper – 1 piece;
• hot pepper – 4 pieces;
• sugar – 0.5 cups;
• salt – 1 tablespoon;
• wine – 1 glass.

1. Cut the peeled apples into small slices and place in a saucepan. Carefully pour in the wine and sprinkle sugar on top.
2. When the wine starts to boil, cook for no more than 5 minutes.
3. Grind the previously peeled tomatoes.
4. Remove the film from the pepper, remove the seeds, and chop.
5. Combine vegetables with apples.
6. Cook for 15 minutes.
7. Add remaining ingredients and spices.
8. Wait 5 minutes for the whole mixture to boil.
9. Leave to brew for a quarter of an hour.
10. When hot, place in containers. Close with rubber lids.
11. When cool, put in the refrigerator.

Method without preservation

2 kilograms of tomatoes, 5 heads of garlic, 500 grams of sweet pepper, 3 pods of chili pepper, suneli hops, one heaped glass of sugar, half a glass of table vinegar, salt to taste.

Scroll the indicated fruits and vegetables, grinding them to a mushy state. Add spices to the resulting mass. Mix everything and leave in a dark place for a day. Stir again and pour into prepared containers. Place the jars in the refrigerator.

Preparation without cooking

1. 0.8 kilograms of paprika.
2. 1 kilogram of tomatoes.
3. 500 grams of garlic.
4. A bunch of dill.
5. 2 tablespoons salt.
6. Seasonings (1 tablespoon each): savory, basil, cilantro, suneli hops.

1. Grind the paprika.
2. Remove the peel from the garlic.
3. Peel the tomatoes and cut out the stems.
4. Grind all the vegetables.
5. Finely chop the dill.
6. Mix all ingredients.
7. Leave to ferment for 3 days.
8. Place into clean jars and cover with nylon lids.
9. Keep refrigerated.

In a slow cooker

Cooking adjika in a slow cooker is very convenient. It greatly simplifies the process. It heats evenly and ensures a constant heating temperature for the entire dish. There is no need to constantly monitor and stir, since a special coating protects it from burning.

For 2 kilograms of tomatoes, take 500 grams of apples and carrots, 1 kilogram of bell pepper, 0.1 kilogram of hot pepper, 0.2 kilograms of garlic, a glass of refined sunflower oil and, to taste, salt and pepper.

1. We clean, grind and mix all products.
2. Add spices.
3. Pour into the multicooker bowl and set the cooking timer for 1 hour.
4. The adjika is ready, all that remains is to transfer it into containers.
5. Place the jars upside down in a warm place.

Raw with garlic added

Sweet apple adjika, prepared without cooking, retains many vitamins.

The basis of this dish will be sweet peppers - 3 kilograms. You will need 500 grams of carrots, apples and garlic, 400 grams of paprika pods, a bunch of cilantro, ½ cup of salt, a tablespoon of sugar, 500 milliliters of sunflower oil.

1. Peel the apples and remove the seeds. Then grate on a coarse grater or pass through a meat grinder.
2. Also chop the carrots.
3. Bulgarian pepper, freed from film and seeds, chop.
4. Combine garlic with paprika and chop.
5. Add salt and sugar to the mixture of vegetables and fruits.
6. Add remaining ingredients.
7. Stir the mixture and place in containers.
8. To extend the shelf life, pour a little oil on top.
9. Transfer the cooled jars.

Sweet

For 2.5 kilograms of tomatoes you need to take 0.7 kilograms of pumpkin, 0.2 kilograms of carrots, 0.2 kilograms of apples, 0.5 kilograms of sweet peppers, 0.2 kilograms of garlic, as well as a pinch of coriander, 50 grams of sugar, 70 grams salt, 2 bay leaves.

1. Wash vegetables and apples, peel (remove skins), chop.
2. Mix and put the pan on the fire. Cooking time – 1.5 hours.
3. Pour in vegetable oil, add seasonings.
4. Place the finished adjika into clean jars and close with metal lids.

With plums

A savory snack is made with the addition of plums.

For two parts of tomatoes you will need one part each of carrots, onions, apples, sweet peppers, and plums. For 2 kilograms of tomatoes, for a sharp taste, take 0.3 kilograms of garlic, 0.2 chili peppers, one bunch of dill and two parsley, sunflower oil - 1 cup, 0.5 cups of vinegar 9%, half a glass of sugar and salt - 2 tablespoons.

1. Grind vegetables, plums and apples to a puree.
2. Crush the garlic, chop the herbs.
3. Cook in a large container for about 1 hour.
4. Add herbs, garlic, spices.
5. Cook for 15 minutes.
6. In the last 5 minutes add sunflower oil, in the last minute vinegar.
7. Pour into containers and close with metal lids.

With eggplants

Adjika with the addition of eggplant turns out very tasty. Eggplants add juiciness and make the sauce more tender.

500 grams of sweet pepper, one chili pepper, 1 kilogram of eggplant, a head of garlic, half a glass of table vinegar 9%, a glass of sunflower oil, 1/3 cup of sugar, a tablespoon of salt, two pinches of basil and coriander seeds.

1. Crush the spices.
2. Chop the vegetables separately in a convenient way.
3. Crush the garlic, you can chop it finely.
4. Combine tomatoes with oil.
5. Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
6. Place the chopped eggplants in a container prepared for cooking and cook again.
7. After 10 minutes, add the pepper mixture.
8. After 10 minutes, add the crushed garlic.
9. After boiling, wait another 3 minutes.
10. Adjika is ready. Transfer the sauce into glass jars and close. Cover with a blanket.

How to store it correctly

Raw preparations are stored in the refrigerator. The duration does not exceed 60 days. Sterilization of containers is the basis for reliable storage. It is better to place jars closed for the winter in a cool and dark place.

In a container with fresh adjika, add a little sunflower oil on top. This will prevent a dry crust from forming. Iodized salt can cause fermentation, so it is better not to add it to the preparations.