Adjika with apples for the winter

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.

White membranes and seeds give the burning taste. 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:

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.
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.

Prepare vegetables.
Grind the fruits and pour into a saucepan.
Add salt, add sugar, wait for it to boil.
After 30 minutes, add vinegar.
Cook for another five minutes.
Transfer to prepared glass jars.
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.

Grate the carrots.
Grind vegetables and fruits.
Grind the onion in a blender.
Finely chop the garlic.
Pour the pureed mixture into the pan. When it boils, reduce the heat and leave for half an hour.
Add crushed garlic.
Add chili pepper, previously crushed.
Add salt and sugar.
Pour in vinegar and oil.
Cook for another 10 minutes.
Without waiting for it to cool, transfer to glass jars.
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.

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

Recipe without vinegar

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

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

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

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

Grind the paprika.
Remove the peel from the garlic.
Peel the tomatoes and cut out the stems.
Grind all the vegetables.
Finely chop the dill.
Mix all ingredients.
Leave to ferment for 3 days.
Place into clean jars and cover with nylon lids.
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.

We clean, grind and mix all products.
Add spices.
Pour into the multicooker bowl and set the cooking timer for 1 hour.
The adjika is ready, all that remains is to transfer it into containers.
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.

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

Wash vegetables and apples, peel (remove skins), chop.
Mix and put the pan on the fire. Cooking time – 1.5 hours.
Pour in vegetable oil, add seasonings.
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. Based on 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.

Grind vegetables, plums and apples to a puree.
Crush the garlic, chop the herbs.
Cook in a large container for about 1 hour.
Add herbs, garlic, spices.
Cook for 15 minutes.
In the last 5 minutes add sunflower oil, in the last minute vinegar.
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.

Crush the spices.
Chop the vegetables separately in a convenient way.
Crush the garlic, you can chop it finely.
Combine tomatoes with oil.
Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
Place the chopped eggplants in a container prepared for cooking and cook again.
After 10 minutes, add the pepper mixture.
After 10 minutes, add the crushed garlic.
After boiling, wait another 3 minutes.
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.

We prepare all the vegetables and fruits: rinse everything thoroughly under running water. Cut out the core of the apples.

We clean sweet and hot peppers from seeds and tails, remove the husks from the garlic.

Peel the carrots from thin skins and chop them coarsely.

Cut the tomatoes into 4 parts.

We pass all the prepared vegetables along with apples through a meat grinder. Pour the future adjika into a large saucepan.

Add kitchen salt, granulated sugar, ground pepper and refined sunflower oil. You can also add your favorite spices to taste, but the main thing is not to overdo it, so as not to overshadow the taste of vegetables and apples.

Mix the vegetable mass thoroughly and cook over low heat for 120 minutes. It is necessary to stir from time to time to prevent burning.

After this, be sure to take a sample, and if everything is satisfactory, then distribute the hot adjika into sterile jars and roll up the lids. In an inverted position and covered with a blanket, let the preservation cool and then hide it in a cool pantry or cellar.

Bon appetit.

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:

We clean the zucchini from the peel and seeds.
Next, we pass the vegetable through an electric device (for example, a meat grinder).
Peel and chop the apple, then the carrots.
Place the ingredients in a large bowl.
Place the pan on the stove and turn on low.
Cook the mixture for 2–3 hours.
Then add sugar and salt.
Add crushed garlic and pepper. Next, vegetable squeeze and tomato paste.
Mix the ingredients and cook the sauce for another 60 minutes.
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:

Remove seeds and stems from washed peppers. Peel the apples and cut off the middle. Process carrots, onions and garlic.
Cut all the vegetables into small pieces.
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.
We grind the remaining vegetables through a meat grinder and transfer the mass to a common bowl.
Next, put the pan with the puree on the fire. Add granulated sugar, butter, salt.
When the pasta boils, cook it for another 2 hours.
Then add the garlic and pepper and cook for 15 minutes.
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.

On the website, adjika with apples for the winter is presented with recipes with a different selection of products and cooking technologies - finding one suitable for yourself will not cause any difficulties. The choice is wide: with and without vinegar, with and without heat treatment, with and without sterilization, for storage in the cellar or refrigerator. Start cooking with Khrumka.

The five most commonly used ingredients in adjika recipes with apples:

Most often, apples for adjika are selected sour, in extreme cases sweet and sour, dense, with intact skin. It is better if these are garden fruits and not bought in a supermarket, then the sourness will be ensured. The color of the fruit does not matter: you can take red, yellow, green - but it is better not to mix them, choosing just one.

Here is one of the simple options for preparing apple adjika:

Peel the apples and remove the core. Prepare carrots, tomatoes, sweet and hot peppers.
Grind all the vegetables through a meat grinder.
Put the mixture on the fire and cook, stirring, for 40 minutes.
Add spices, salt, garlic and vinegar to the mixture. Cook for 3 minutes and remove from heat.
Place hot into jars and roll up.
Many housewives also add sugar to this adjika to enhance the taste. But it’s better not to do this, make do with the sweetness of apples.

Five of the fastest apple adjika recipes:

tomatoes for apple adjika can be replaced with tomato paste
It’s better to take red bell peppers to make the sauce look more beautiful
for a more delicate consistency, apples and vegetables can be grated on a coarse grater or pureed in a blender
It is better to evaporate excess moisture from adjika during the cooking process or strain it at the end

In order to pamper yourself and your loved ones with summer gifts during the cold season, prepare delicious Georgian adjika with apples for the winter. It goes well with any side dishes and is good as a separate snack. Many housewives annually prepare jars of juicy adjika during the summer season.
The ingredients included in this dish can be very diverse. It all depends on what taste you want to get in the end. This snack can be spicy or sweet, with a wide variety of combinations. In this article we have collected the best adjika recipes from ripe tomatoes and apples for the winter, and we want to offer them to you.

Ingredients:

Tomatoes - 5 kg;
hot pepper - 3-5 pcs.;
bell pepper - 3-5 kg;
garlic - 0.5 kg;
table salt - to taste;
table vinegar 9% - 1 glass.

Preparation step by step:

1. Wash and clean all the ingredients you will need to prepare the snack.

2. Pass everything through a meat grinder or food processor. Salt and add vinegar. Try it - is it delicious?

3. Pour the finished snack into sterilized jars or bottles and store in a cool place. For example, in the refrigerator or cellar.

Note! Be sure to choose fleshy tomatoes for adjika, otherwise the appetizer will be liquid.

Spicy adjika with apples for the winter

This sauce will be an excellent addition to fried meat, shashlik, and baked chicken.

You will need:

Tomatoes – 1.6 kg;
sweet and sour apples – 0.5-0.6 kg;
bell pepper – 350 gr.;
garlic – 80 gr;
sunflower oil – 1/3 cup;
sugar - to taste;
salt - to taste;
vinegar – 35 ml;
hot capsicum – 1 pc.

Preparation:

1. Prepare vegetables and apples. Place them in a deep bowl or basin. Wash and dry.

2. Cut the apples into small pieces. In this case, the core must be removed. Cut the tomatoes lengthwise and remove the stem. Remove the seeds and light membranes from the bell pepper. Also chop the hot pepper.

3. Place the products in a blender and grind them using a special attachment. You can also grind the ingredients through a meat grinder. Adjika should turn out fine-grained, but homogeneous.

4. Place the vegetables in a saucepan and add salt and pepper. Bring the mixture to a boil and cook over moderate heat for several hours. About five minutes before the end of cooking, add the garlic. And 1-2 minutes before the end - vinegar. Be sure to try it - what your adjika tastes like, what you need to add.

5. Place the sauce into dry, sterilized and cooled jars. Seal them well, place them bottom up and cover with a warm blanket for 24 hours.

Fact! Ready adjika should be stored in a cool place. For example, in the cellar or in a special storage room on the balcony. Then it will not spoil, and in winter it will delight you with its rich taste.

Quick adjika with apples for the winter

Adjika according to this recipe is prepared very quickly.

Here's what you'll need:

Apples, carrots, sweet peppers - 1 kg each;
tomatoes - 3 kg;
hot pepper - 1-2 pods;
garlic - 200 gr.;
salt - 1 tbsp. l.;
sugar and vinegar - 2 tbsp each. l.;
raises oil - 1 glass.

Cooking method:

1. Peel the apples and remove the core. Peel the peppers and carrots. In addition, it is also advisable to remove the skin from the tomatoes.

2. Pass all ingredients through a meat grinder or grater. Transfer the resulting mass into a saucepan and simmer over low heat for 40-45 minutes.

3. Add spices and simmer for 5-10 minutes. At the end of cooking, add garlic. This way it will not lose its beneficial properties, and its aroma will remain unchanged.

Place the finished sauce into jars. Turn them over and wrap them until cool. Due to the fact that such adjika does not take long to prepare, housewives can significantly save time in the kitchen.

Important! Adjika is a rather spicy seasoning, so it should not be eaten by people with poor digestion or severe intestinal and stomach ailments.

Adjika with apples and bell peppers

Adjika according to this recipe will be moderately spicy and will go well with meat and any side dish.

Ingredients:

Tomatoes - 0.5 kg;
apples - 150 g;
bell pepper - 150 g;
hot pepper - 2 pcs;
garlic - 30 g;
olive oil - 4 tbsp;
sugar - 1 tbsp;
salt - 1.5 tsp;

Cooking method:

1. Remove the skin from the tomatoes and peel the apples too. Remove the seeds from the bell pepper. Leave the seeds in the hot pepper.

2. Place vegetables and apples in a food processor and chop them.

3. Take a thick-bottomed saucepan and pour olive oil into it. Place the grated vegetables there. Add salt, add pepper and mix everything very thoroughly.

4. Cook the sauce over moderate heat for half an hour, stirring it lightly with a spoon.

5. Scatter the finished adjika into sterile and dry jars and close the lids. Don’t forget to turn the jars over and wrap them in a warm blanket.

Note! Did you know that adjika is a mild aphrodisiac - the ingredients in its composition slightly increase blood pressure, promote vasodilation and vigor.

Adjika with apples for the winter with herbs

Ingredients:

Green tomatoes – 3.5 kg;
red tomatoes - 520 g;
dill - one bunch;
parsley - one bunch;
bell pepper – 520 g;
hot pepper – 220 g;
salt – 155 g;
vegetable oil – 50 g;
khmeli-suneli – 50 g.

How to cook adjika with herbs and apples for the winter:

1. Grind all ingredients except green tomatoes using a meat grinder.

2. Cut green tomatoes into halves or quarters.

3. Mix pureed vegetables with chopped tomatoes.

4. Simmer the adjika over low heat, stirring constantly.

5. Before turning off your sauce, add chopped herbs to it. Cook for another minute.

Now put the adjika into sterile jars, seal and cover with a blanket. After cooling, take it to the cellar or pantry.

Note! If you want the taste of adjika to be softer, add more apples to it. In this case, you need to put less garlic and hot pepper.

Hot and sour adjika with apples

This adjika has not only a rich, spicy taste, but also a pleasant sourness. Thanks to this, it will favorably emphasize the taste of dry poultry dishes. Ducks, for example.

Here's what you'll need to prepare it:

Sour apples - 1 kg;
carrots - 1 kg;
bell pepper - 1 kg;
tomatoes - 3 kg;
garlic - 200 gr.;
sugar, vinegar, sunflower oil - 1 glass each;
hot pepper - 2-3 pods;
salt - 5 tbsp. l.

Preparation:

Peel vegetables and apples, rub them through a food processor or using a meat grinder.

Place the vegetable mixture in a saucepan and simmer over low heat for 50 minutes. Add spices and simmer for another 10 minutes.

Add the garlic before finishing the cooking process. Mix the vegetable mixture well, then the aroma of garlic will permeate all its components. Place your sauce into sterile jars. Ready!

Adjika with apples for the winter in Georgian style

This sauce can not only be served with various dishes and spread on bread. You can rub it on the bird carcass before baking. The taste will be quite unusual.

Ingredients:

Green pepper - 3 kg;
sour apples - 0.5 kg;
hot pepper - 6 pods;
utskho-suneli - 200 gr;
coriander - 100 gr;
basil, cilantro - 1 bunch each;
garlic - 400 gr.;
walnut - 500 gr.;
salt - 200 gr.;
cinnamon - 1 tsp.

Preparation:

1. Wash the ingredients thoroughly. Pre-soak the pepper for several hours.

2. Puree the apples and vegetables using a food processor.

3. Chop the greens and grind the nuts finely.

4. Mix vegetables, nuts and herbs. Store the finished adjika in a closed container.

This is interesting! Adjika is called the “salt of the Caucasus”. It is not known for certain which country is the birthplace of this amazing sauce. At the same time, Georgia and Abasia claim that adjika first appeared in their country. In Russia they began to eat it back in the 18th–19th centuries.

Adjika with apples and wine

You will need:

Red wine - 1 glass;
tomatoes - 8-10 pcs.;
green apples - 4 pcs.;
paprika - 1 pc.;
fresh hot pepper - 1 pc.;
chili sauce - 1 tsp;
sugar - 1 glass;
salt - 2 tbsp. l.

Preparation step by step:

1. Peel the apples, remove the seeds and core.

2. Now cut them into small pieces, add sugar and pour red wine. The apples should be completely covered in wine, but be careful. If there is too much wine, it will negatively affect the taste of adjika.

3. Place the fruit on the fire for five minutes. They will be soaked in wine and become very tender.

4. Meanwhile, prepare other vegetables - wash, peel, cut into small pieces.

5. Grind the apples soaked in wine with a blender and grind through a meat grinder. They should acquire the consistency of a thick puree.

Combine all ingredients and boil. They should cook over moderate heat for 15 minutes. Gradually add chili and red pepper.

After the adjika is cooked, let it brew for 10 minutes. Then put it into jars.

Adjika from green apples for the winter with onions

Be sure to use green apples for this recipe. In combination with pepper and onions, the taste will be amazing.

Ingredients:

Green apples - 1 kg;
carrots - 1 kg;
bell pepper - 1 kg;
onions - 1 kg;
tomatoes - 2.5 kg;
hot pepper - 2 pcs.;
sunflower oil - 200 gr;
garlic - 200 gr;
sugar - 100 gr;
salt - to taste.

Preparation:

1. Peel the apples from the seeds, but do not cut off the peel.

2. Peel the vegetables and pass through a meat grinder.

3. Mix everything and cook for 40-45 minutes.

4. Finally add the red pepper, garlic and all remaining ingredients.

5. Simmer the adjika for another ten minutes.

6. Place the sauce in clean and dry sterilized containers and roll up.

Adjika from 5 kg of finger-licking tomatoes

Ingredients:

Ripe tomatoes - 5 kg;
apples - 3 kg;
garlic - 1 kg;
bitter capsicum - 500 gr.;
salt.

Preparation:

1. Grind the tomatoes and add salt. Leave for a while to let them steep a little.

2. Also grind the garlic and pepper through a meat grinder. Add them to the tomatoes and leave in an enamel bowl for 10 days. This is necessary for the sauce to ferment.

3. Be sure to stir adjika every day.

4. When 10 days have passed, mix the sauce with mashed apples, place in sterile jars, and cover with plastic lids.

You can store the finished product directly in the refrigerator.

Spicy adjika with tomatoes and garlic

If you prepare adjika according to this recipe, you and your family will certainly like it.

To prepare, take:

Ripe tomatoes - 1 kg;
garlic - 2 cloves;
apples - 1 kg;
bell pepper - 400 gr.;
salt - 1 tbsp. l.;
sunflower oil - 2 tbsp. l.;
sugar - 2 tbsp. l.;
table vinegar - 2 tbsp. l.;
ground red pepper - to taste.

1. Ripe and even overripe tomatoes are suitable for this recipe. They must first be washed well.

2. Remove the seeds from the pepper. Remove the skin from the tomato.

3. Cut all vegetables into small pieces.

4. Wash the sour apples, cut them into slices and remove the core.

5. Grind vegetables and apples through a meat grinder. Place it all in a saucepan and place on low heat.

6. Pour vegetable oil into the vegetable mixture. Cook adjika without turning the heat on too high. Stir constantly.

7. After an hour, add salt, sugar, garlic, and ground pepper to the adjika. Be sure to add table vinegar as well. Mix everything thoroughly.

8. Cook adjika for another ten minutes. Place it in jars and seal well.

Fact! There is an opinion that adjika was invented by shepherds who herded sheep in the mountains. The owners gave them salt, which the sheep were supposed to eat. And to prevent the shepherds from eating this salt themselves, it was mixed with hot pepper. Resourceful shepherds learned to grind salt and pepper with various spices right on the stones. This is how a seasoning was born that invigorated and gave strength.

Abkhazian adjika

Due to the fact that red capsicum and garlic are used in preparing the appetizer, winter adjika without tomatoes turns out to be quite spicy. And coriander seeds, fennel seeds, and basil add piquancy to this sauce.

This is a classic recipe for Abkhazian adjika, its taste is completely special. There are no analogues.

Ingredients:

Hot pepper - 2.5 kg;
apples - 1 kg;
garlic - 250 gr.;
coriander seeds - 75 gr.;
coarse salt, not iodized - 0.5 kg.

Important! Before you start preparing adjika according to this recipe, put on rubber gloves. Otherwise, you may get burned. And under no circumstances rub your face and eyes with your hands.

Here's how to prepare adjika:

1. Wash the hot peppers and place them on a tray at a good distance from each other. Put it in a dark place for three days.

2. When the indicated time has passed, take out your peppers and remove the stalks from them. Of course, this must be done with gloves.

4. Also peel the garlic. Crush the coriander seeds well. This can be done using a pestle.

5. Grind the garlic, coriander seeds and pepper in a meat grinder. You need to do this more than once to ensure the appetizer is as tender as possible.

6. Peel the apples, remove the core and seeds. Cut them into small pieces and roll.

7. Mix apples and adjika. Transfer the mixture into a convenient container - deep bowls or jars.

Unlike previous recipes, this adjika should be eaten after a few days. It is not recommended to preserve it.

1. Prepare adjika in an enamel bowl.
2. Adjust the amount of hot pepper and garlic depending on your taste preferences.
3. Covered with plastic lids, the snack must be stored in the refrigerator.
4. If you don’t have hot pepper on hand, add ground red pepper to your appetizer.

We hope that from the variety of recipes with photos presented in the article, you will definitely find something to your liking. Or maybe several will become your favorites at once. After all, these are actually the best recipes for preparing this dish.

Be sure to prepare adjika during the season of abundance of vegetables and fruits - after all, this snack is not only healthy, but also incredibly tasty.