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Adjika with apple, hot pepper and tomatoes. Adjika with apples, tomatoes and carrots - a warming and sunny seasoning

Every housewife wants to continue to pamper her loved ones with delicious vegetable snacks... Adjika made from apples, tomatoes, sweet pepper will add juiciness and piquancy to any dish. In addition, the calorie content of such a sauce is much lower than that of factory counterparts, and there is more benefit.

Advice: apples for adjika need to be taken of green varieties, since they have more acid, which is necessary for the sauce. If desired, the fruit can be peeled or left.

Adjika "village"

If you prefer mild appetizers, which have an abundance of vegetables, then "village" adjika is ideal for you. This sauce turns out to be tasty, spicy, it will perfectly complement any meat or fish dish.

Ingredients

Servings: - +

  • Tomatoes 2.5KG
  • Apples 1 kg
  • Carrot 900 g
  • Bulgarian pepper1 kg
  • Garlic 200 g
  • Hot pepper 2-3 pcs.
  • Salt 150 g
  • Sugar 200 g
  • Vinegar 3% 200 g
  • Vegetable oil250 ml

Per serving

Calories: 72 kcal

Proteins: 1 g

Fats: 3 g

Carbohydrates: 10 g

2 hours 30 minutes. Video Recipe Print

    Prepare all the ingredients for adjika: sort out, wash and dry tomatoes, sweet and hot peppers, apples on a paper towel. Cut the tomatoes into 4 pieces and place in a deep bowl.

    Peel the sweet peppers from the stalk. Cut into small strips.

    Cut the apples into halves, take out the core with seeds. Cut the peeled wedges into small cubes and place in a separate bowl.

    Peel the carrots and grate them on a coarse grater - slicing will take much longer. If you wish, you can take less carrots than stated in the recipe. This will not spoil the taste of the sauce.

    Peel the garlic cloves. If they are large, cut them in half. Cut hot peppers into strips, trying to remove the seeds. They can make the snack taste too hot.

    To make the appetizer look appetizing, all vegetables, as well as apples, need to be ground in a meat grinder. Squeeze the garlic separately.

    Pour all peeled and chopped vegetables into a deep enamel saucepan or cast-iron cauldron. Add salt, vegetable oil and sugar to the mixture. Bring the tomato paste to a boil. Then lower the temperature and cook, stirring occasionally, for 45 minutes.

    Add vinegar, garlic to the mixture and cook the sauce for another 5-10 minutes.

    While the sauce is cooking, prepare the jars. Wash them thoroughly, then pour boiling water over them. Do the same with the lids. You can send the cans for 5 minutes to an oven preheated to 150-180 degrees, placing them with their neck down on a baking sheet.

    Put the still hot adjika in sterile jars and roll up. It is advisable to turn the containers upside down and wrap them in towels or a blanket. After 5 hours, the cans can be taken out and placed on the shelves. Adjika is ready for the winter!

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Advice: adjika can be prepared according to the same recipe, only without adding apples. This will make the sauce more spicy.


Homemade adjika from tomato paste

You can replace tomatoes in the recipe with tomato paste... With it, the appetizer turns out to be more uniform, unlike tomato sauces. This will not greatly affect the taste of adjika, but it will help to save time. The main thing is to choose the right tomato paste in the store: it should not contain starch, preservatives and thickeners.

Cooking time: 3.5 hours

Servings: 30

The energy value

  • fats - 0.1 g;
  • proteins - 1.7 g;
  • carbohydrates - 8 g;
  • calorie content - 39 kcal.

Ingredients

  • Bell pepper- 1 kg;
  • apples - 250 g;
  • garlic - 200 g;
  • bitter pepper - 200 g;
  • tomato paste - 200 g;
  • salt - 50 g.

Step by step cooking

  1. Peel the peppers and garlic teeth. The apples need to be cored. Cut them into pieces.
  2. Pass all the ingredients through a meat grinder. Add salt, tomato paste to the resulting mass, stir thoroughly and put on fire.
  3. It is better to cook adjika in enamel pot with high sides. Cooking time - 2.5-3 hours on low heat. Stir the sauce constantly so that it does not burn.
  4. Finally, add spices to taste. It can be coriander, suneli hops, dill seeds.
  5. While still hot, pour the adjika into jars, previously scalded with boiling water, and twist. In winter, such an appetizer will be an excellent addition to cutlets or oven-baked chicken.

Advice: it is better to cut chili peppers with rubber gloves. Then he won't burn his hands.


Classic adjika

The main ingredient in classic adjika is pepper. But sweet or spicy - it depends on your wishes. This version of the sauce involves the addition of only spices that enhance the taste and aroma. Classic adjika is prepared much faster and does not require huge financial costs.

Cooking time: 1,5 hour.

Servings: 30

Energy value of the product

  • proteins - 2.7 g;
  • fats - 0.1 g;
  • carbohydrates - 11.6 g;
  • calorie content - 56 kcal.

Ingredients

  • sweet pepper - 1 kg;
  • red capsicum (chili) - 200 g;
  • garlic - 300 g;
  • salt - 150 g;
  • coriander, dill seeds, hops-suneli - 50 g each.

Step by step cooking

  1. Wash paprika and hot peppers, dry on a paper towel. Cut off the stalks, carefully remove the seeds from the hot pepper.
  2. Cut vegetables into medium pieces and chop with a meat grinder or blender until smooth.
  3. Chop the peeled garlic cloves, coriander and dill seeds separately. Pour the resulting mixture, as well as salt, hops-suneli into ground pepper and mix thoroughly.
  4. Adjika is ready, now let it brew. After that, you can pour the sauce into jars and store in the refrigerator or in the basement.


Advice: if you lightly fry dry spices in a frying pan without oil, the smell of the finished adjika will be brighter.

All you have to do is choose one of three options for making spicy-sweet adjika and go to the market for essential products... Just a few hours in the kitchen - and on cold winter evenings, at lunch or dinner, you can always serve a "warming" snack on the table.

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Georgian delicacy for lovers hot snacks- adjika. The recipe for this traditional southern dish has undergone changes, appearing on the Russian table. Pepper (the main component) faded into the background, and the 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 for the winter will delight your home. We have made a selection of recipes so that you can choose the best one for yourself.

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

Preparation and storage methods can be divided into 2 types:

  • fresh;
  • dry.

In the first case, a sauce is obtained from mashed raw vegetables.

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

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

White partitions and seeds give a burning taste. If you do not like overly spicy, it is better to take them out. It is better to choose tomatoes that are firm, bright, fleshy, but not juicy.

A few tips:

  1. After the meat grinder and heat treatment vegetables darken. This process cannot be stopped. Food acid does not help to restore color and prolong the preservation of vitamins.
  2. An aluminum pan can be used for cooking if it is not damaged. Cermet or cast iron cookware is more suitable.

We prepare the necessary ingredients

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

After this simple manipulation, the skin can be easily removed. To peel the peppers, it is enough to hold them in a hot oven for a couple of minutes.

Apples are usually peeled off; cut them into quarters and remove the seeds. Vegetables are scrolled, chopped using a combine or a 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 according to your taste preferences.

Spicy sauce with a sweet touch

Home-style hot sauce contains few ingredients. For 1 kilogram of tomatoes: 700 grams of bell pepper, 10 hot pepper pods, 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 fruit and pour into a saucepan.
  3. Salt, add sugar, wait until it boils.
  4. After 30 minutes, pour in the vinegar.
  5. Cook for another five minutes.
  6. Transfer to prepared glass jars.
  7. It is recommended to store the blanks for the first day, wrapped in a warm blanket.

Boiled with carrots and vinegar

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

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

  1. Grate carrots.
  2. Grind vegetables and fruits.
  3. Chop the onion in a blender.
  4. Finely chop the garlic.
  5. Pour the mashed mixture into a saucepan. When it boils, make the fire less and leave for half an hour.
  6. Add chopped garlic.
  7. Add chili peppers, previously chopped.
  8. Salt, add sugar.
  9. Pour in vinegar and oil.
  10. Cook for another 10 minutes.
  11. Without waiting for cooling, transfer to glass jars.
  12. Turn the containers over, 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. Capsicum in spicy sauce will be the main component. It is better to take sour apples. Tomatoes are fleshy and red.

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 peppers;
  • 1 glass sunflower oil;
  • ½ cup sugar;
  • 2 tablespoons of salt;
  • table vinegar¼ glasses.

  1. Pass the pre-peeled tomatoes through the harvester.
  2. Do the same with apples.
  3. Remove the husk from the garlic, ceiling.
  4. Peppers, after a short heat treatment, peel from a transparent film, chop.
  5. Pour apples and tomatoes into a cooking container, put to cook
  6. After 1.5 hours, add the remaining ingredients.
  7. Cook for another half hour.
  8. Transfer to jars without waiting for cooling.

Vinegar-free recipe

  1. Tomatoes - 1 kilogram.
  2. Juicy apples - 500 grams.
  3. Garlic - 200 grams.
  4. Bulgarian 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, remove the peel, free from seeds and stalks, grind.
  2. Combine in one saucepan.
  3. Salt the mixture, add sugar.
  4. Wait 10 minutes for the spices to dissolve.
  5. Stir well and pour into jars.
  6. Top, to avoid skin formation, pour in a little sunflower oil.
  7. Put the jars in the refrigerator.

With the addition of wine

Unusual recipe. Fish and meat dishes with its addition - you just lick your fingers:

  • 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 wedges and place in a saucepan. Pour the wine gently, cover with sugar on top.
  2. When the wine starts to boil, cook for no more than 5 minutes.
  3. Grind tomatoes, previously peeled.
  4. Remove the film from the pepper, remove the seeds, chop.
  5. Combine vegetables with apples.
  6. Cook for 15 minutes.
  7. Add remaining food and spices.
  8. Wait 5 minutes for the whole mass to boil.
  9. Leave to infuse for a quarter of an hour.
  10. While hot, spread in containers. Close with rubber caps.
  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 peppers, suneli hops, one glass of sugar with a slide, half a glass of vinegar, taste of salt.

Scroll the indicated fruits and vegetables, chopping until mushy. Pour spices into the resulting mass. Mix everything, leave in a dark place for a day. Stir again and pour into prepared containers. Put the jars in the refrigerator.

Blank 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 of salt.
  6. Seasonings (1 tablespoon each): savory, basil, cilantro, hops-suneli.

  1. Grind the paprika.
  2. Remove the husk from the garlic.
  3. Remove the skin from the tomatoes, cut the stalks.
  4. Grind all vegetables.
  5. Finely chop the dill.
  6. Mix all ingredients.
  7. Leave to ferment for 3 days.
  8. Arrange in clean jars and cover with nylon lids.
  9. Keep refrigerated.

In a multicooker

Cooking adjika in a slow cooker is very convenient. It greatly simplifies the process. It heats up evenly and ensures that the entire food is heated at a constant temperature. There is no need to constantly monitor and stir, since a special coating protects against burning.

For 2 kilograms of tomatoes, take 500 grams of apples and carrots, 1 kilogram of bell peppers, 0.1 kilograms 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. Adjika is ready, it remains to transfer it to the container.
  5. Place the jars in a warm place upside down.

Raw with garlic

Sweet apple adjika, cooked without boiling, retains many vitamins.

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

  1. Remove the peel from the apples, take out the seeds. Then grind on a coarse grater or pass through a meat grinder.
  2. Chop the carrots as well.
  3. Bulgarian pepper, free from film and seeds, grind.
  4. Combine the garlic with paprika and chop.
  5. Pour salt into the mixture of vegetables and fruits, add sugar.
  6. Pour in the rest of the food.
  7. Stir the mixture, put 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 pepper, 0.2 kilograms of garlic, as well as a pinch of coriander, 50 grams of sugar, 70 grams salt, 2 pieces of bay leaves.

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

With plums

A savory appetizer is obtained with the addition of plums.

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

  1. Grind vegetables, plums and apples until puree.
  2. Heat 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, last minute vinegar.
  7. Pour into containers and close with metal lids.

With eggplant

Adjika with the addition of eggplant turns out to be very tasty. Eggplants add juiciness, 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 9% table vinegar, 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 individually in a convenient way.
  3. Garlic, chop finely.
  4. Combine tomatoes with oil.
  5. Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
  6. Put 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 minced garlic.
  9. After boiling, wait another 3 minutes.
  10. Adjika is ready. Transfer the sauce to glass jars, close. Cover with a blanket.

How to store it correctly

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

A little sunflower oil is poured into a container with fresh adjika. This will prevent a dry crust from forming. Iodized salt can induce fermentation, so it is best not to add it to your preserves.

Prepared adjika with apples and tomatoes for the winter will transform the characteristics of familiar dishes, make them more appetizing and savory. Pleasant, balanced taste of this snack can satisfy the most versatile preferences of fastidious households.

How to cook adjika with apples and tomatoes?

Properly cooked tomato and apple adjika will be worthy homework and will take pride of place among other supplies in the pantry.

  1. Tomatoes, along with apples and other ingredients, are minced using a meat grinder or blender.
  2. Apples are chosen from sour or sweet and sour varieties. The best option would be the fruits of Antonovka.
  3. The resulting base is boiled down with the addition of all kinds of spices, spices and other flavors
  4. Hot tasty adjika made from apples and tomatoes is sealed hermetically in sterile jars and wrapped until it cools.

Adjika from tomato, apples and garlic


To make homemade adjika from tomatoes and apples aromatic and piquant, garlic is often added to it along with spices and other aromatic and flavoring components. Its amount can be adjusted to taste, and the peeled teeth can be squeezed out through a press, finely chopped with a knife or chopped in a blender.

Ingredients:

  • tomatoes - 1 kg;
  • apples - 250 g;
  • garlic - 1 head;
  • onions and carrots - 1 pc.;
  • bell pepper - 1-2 pcs.;
  • vinegar - 30 ml;
  • sugar or honey - 2 tbsp. spoons;
  • oil - 60 ml;
  • pepper and laurel leaves;
  • salt - 40 g.

Preparation

  1. Tomatoes, apples, onions, carrots and bell peppers are chopped.
  2. The mass is boiled for 1 hour.
  3. Add salt, sugar or honey, pepper and laurel, prepare the snack for another 30 minutes.
  4. Stir in vinegar, garlic and heat the mass for another 7-10 minutes.
  5. At the end, adjika with apples and tomatoes is sealed in sterile jars for the winter.

Adjika from apples, tomato, sweet pepper


Cooked adjika with apples, tomatoes and peppers turns out to be moderately spicy, aromatic and piquant. If desired, the composition of the appetizer can be supplemented by adding finely chopped fresh parsley, dill, basil, cilantro or aromatic celery together with chopped garlic at the last stage.

Ingredients:

  • tomatoes - 1.2 kg;
  • bell peppers, carrots and apples - 0.5 kg each;
  • hot pepper - 1 pod;
  • garlic - 2 heads;
  • vinegar - 30 ml;
  • sugar - 1/3 cup;
  • oil - 130 ml;
  • salt - 35 g.

Preparation

  1. Chopped tomatoes, peppers, apples and carrots.
  2. Place the mixture in a saucepan and boil for 1 hour.
  3. Salt, sugar, oil are added, the vegetable mixture is boiled for 15 minutes.
  4. Stir in garlic, hot pepper and vinegar, boil the mass for 10 minutes, roll it into steamed jars

Adjika from zucchini with apples and tomatoes


Another attractive version of a savory snack is a prepared tomato, apples. The predominant component in this case is squash pulp, which, in combination with other components, creates an amazing tasty addition to a slice of bread or main courses.

Ingredients:

  • tomatoes - 750 g;
  • bell peppers, carrots and apples - 250 g each;
  • zucchini - 1.5 kg;
  • garlic - 1 head;
  • ground red pepper - 1-1.5 tbsp. spoons;
  • sugar - 50 g;
  • oil - 120 ml;
  • salt - 35 g.

Preparation

  1. Zucchini is peeled and seeds removed, and the pulp is twisted with a meat grinder.
  2. Tomatoes, peppers, apples and carrots are ground in the same manner.
  3. Combine the ingredients in a common pot and cook for about an hour.
  4. Season the mass with salt, sugar hot pepper, pour in oil, boil for another 30 minutes
  5. Stir in the garlic and, after 5 minutes of boiling, seal the hot vegetable mixture in a sterile container.

Adjika from tomatoes, apples, carrots for the winter


Adjika with apples is no less harmonious in taste? tomatoes, carrots and peppers, prepared using the proportions suggested in following recipe... In this case, carrots will give the desired density and saturation, which is preferably pre-boiled with tomatoes for about half an hour.

Ingredients:

  • tomatoes - 1.5 kg;
  • carrots - 1 kg;
  • sweet peppers, apples - 0.5 kg each;
  • hot pepper - 1 pc.;
  • garlic - 1 head;
  • sugar - 50 g;
  • vinegar - 20 ml;
  • oil - 120 ml;
  • salt - 30 ml.

Preparation

  1. Initially, tomatoes and carrots are twisted in a meat grinder, boiled for about half an hour.
  2. Add chopped apples and peppers, boil the ingredients for another hour.
  3. Stir in oil, salt, sugar, boil the mass for 15 minutes.
  4. Pour in vinegar, add garlic and hot pepper, leave the mixture on fire for 5 minutes.
  5. Hot adjika with apples, carrots and tomatoes is sealed for the winter in sterile containers.

Adjika with apples, plums and tomatoes


The following recipe for adzhika from apples and tomatoes is notable for the fact that additionally chopped plums are included in the composition, which will give the appetizer a special taste, aroma, additional thickness and richness. The pungency of the appetizer can be adjusted to taste by changing the proportions of hot pepper and garlic.

Ingredients:

  • tomatoes - 1 kg;
  • bell peppers, onions, carrots, plums, apples - 0.5 kg each;
  • hot pepper - 1-2 pcs.;
  • garlic - 2 heads;
  • sugar - 75 g;
  • vinegar - 40 ml;
  • oil - 120 ml;
  • salt - 30 g.

Preparation

  1. Vegetables and fruits, except for garlic cloves, are passed through a meat grinder.
  2. Place the container with the resulting mass on the stove and boil the contents for 1 hour.
  3. Salt, sugar, oil are added, and after 15 minutes of boiling vinegar, pepper and garlic.
  4. After another 5 minutes, the adjika is rolled up in a sterile container.

Recipe for spicy adjika with tomatoes and apples


Cooked in accordance with the following recommendations and apples will delight lovers of burning snacks. The desired pungency in this case is achieved by adding chili to the portion, and the degree of its saturation can be adjusted by clearing the pods from seeds or leaving the latter for a stronger effect.

Ingredients:

  • tomatoes - 1.5 kg;
  • bell peppers, carrots, apples - 0.5 kg each;
  • chili pepper - 4 pcs.;
  • garlic - 1-1.5 heads;
  • parsley and dill - 1 bunch each;
  • sugar - 90 g;
  • vinegar - 120 ml;
  • oil - 120 ml;
  • salt - 45 g.

Preparation

  1. Grind tomatoes, carrots, peppers, apples, boil the mass for 1 hour.
  2. Chili, garlic, vinegar, salt, sugar and oil are added, the mixture is boiled for another 15 minutes.
  3. Hot adjika is sealed in sterile containers ..

Adjika with apples, tomatoes and nuts


Extraordinary flavors gets harvested apple, if you add chopped walnuts... Received saturated, in moderation spicy appetizer with a slight bite, it is good when served with meat dishes. In addition, you can enjoy its characteristics by spreading the mass on a slice of fresh crispy bread.

Ingredients:

  • tomatoes - 1.3 kg;
  • bell peppers, onions, carrots, apples - 0.5 kg each;
  • walnuts - 250 g;
  • garlic - 1.5-2 heads;
  • parsley and dill - 1 bunch each;
  • salt - 45 g.

Preparation

  1. Twist the components through a meat grinder, combine in a common container.
  2. Add nuts to the mass and boil for 2 hours.
  3. Ready adjika with apples and tomatoes is sealed in steamed vessels.

Adjika with apples and tomatoes without cooking


And tomatoes will delight you not only with excellent taste characteristics, but also preserve a maximum of vitamins and valuable elements, which are so rich in vegetable and fruit components in fresh... It is important to maintain sterility when preparing snacks and store it exclusively in the cold in winter.

Ingredients:

  • tomatoes - 700 g;
  • apples - 2 pcs.;
  • horseradish root - 50 g;
  • garlic - 1 head;
  • sugar - 15 g;
  • salt.

Preparation

  1. Tomatoes are alternately immersed in boiling water and ice water, peeled off.
  2. Tomatoes are chopped together with apples, peeled garlic and horseradish in a meat grinder.
  3. Salt and sugar are added, the mass is mixed, laid out in sterile jars and sent to storage in the cold.

Adjika with green tomatoes and apples


From apples and tomatoes, presented below, will allow you to find a use for unripe tomatoes and at the same time get an original appetizer to taste. Mint greens, basil, ground coriander, and the desired pungency of hot chili.

Adjika with apples: recipe

You will need:

Carrots, apples - 1 kg each
- tomatoes - 2.5 kg
- granulated sugar - 1 glass
- salt - 120 g
- garlic - 220 g
- sweet Bulgarian peppercorns - 1 kg
- paprika - 120 g
- vinegar - 220 ml
- vegetable oil - one glass

Preparation:

Wash the red hot peppers, cut off the green tails. Peel and wash the carrots. Chop the peeled garlic. Rinse the apples, peel and core. Wash the bell pepper, free it from the seed and the stalk. Rinse the tomatoes, boil the kettle, pour boiling water for a couple of minutes, drain the water, pour cool water for 5 minutes, remove the peel. Pass the prepared vegetables through a meat grinder, combine in a saucepan, cook for half an hour after boiling. Add sugar, vegetable oil, vinegar, salt, cook for another 10 minutes. Wash the jars with baking soda. Sterilize jars and lids. Hot billet pack, seal.

Adjika with apples and tomatoes

Ingredients:

Ripe tomatoes - 3 kg
- sour apple - 1 kg
- head of garlic - 2 pcs.
- carrots - 1 pc.
- table vinegar, vegetable oil - one glass each
- salt - 5 tablespoons
- sugar - 1 tbsp.

Preparation:

Grate the peeled carrots, cut the bell pepper into 2 parts, free from the seed box. Wash the apple, cut into 4 parts, peel from seeds. Can also be peeled. Wash red hot peppers. Cut the washed tomatoes into two or four parts, cut the stalk. Pass the prepared food through a meat grinder. Place the vegetable-fruit mixture in an enamel or aluminum dish, put on the stove, boil, cook with occasional stirring for 45 minutes, setting low heat.


Prepare and.

Adjika with apples spicy: recipe

Ingredients:

Green tomatoes - 3.5 kg
- dill - one bunch
- a bunch of parsley
- sweet peppercorn - 520 g
- hot red pepper - 220 g
- salt - 155 g
- vegetable oil - 50 g
- hops-suneli - 50 g
- salt - 155 g
- red tomatoes - 520 g

Cooking adjika for the winter.

Pass all products through a meat grinder. Soften the flavor with an apple, while reducing the amount of garlic and hot peppers. Cut the green tomatoes into halves or quarters. Mix tomatoes with adjika. Prepare lids and jars to keep them clean and sterile. Simmer until boiling. Then simmer it over low heat while stirring. Add chopped greens, simmer for another minute. Hot salad put in jars, roll up, wrap the jars until they cool completely.


How do you like that?

Cheburashka snack.

Ingredients:

Green apple, carrots - 1 kg each
- multi-colored pepper - 1 kg
- head of garlic - 2 pcs.
- salt - 2 tablespoons
- tomatoes - 2 kg
- onion - 1 kilogram

How to cook:

Boil all the ingredients, except for the garlic for forty minutes, then put the garlic, cook for 5 minutes, roll up, cool upside down.

Spicy adjika with apples

You will need:

Garlic - 220 g
- carrots, onions - 1 kg each
- vegetable oil - 220 g
- granulated sugar - 120 g
- hot pepper pod - 2 pcs.
- green sour apple - 1 kg
- salt
- tomatoes - two and a half kilograms

Cooking steps:

Rinse the apples, peel them from seeds, pass through a meat grinder. Also grind tomatoes, carrots, onions and peppers through a meat grinder. Cook it all for 45 minutes. At the end, add hot pepper and chopped garlic, salt, granulated sugar and butter, stir, cook for 10 minutes. Pack the blank with a sterilized container, seal it.

Adjika with apples and carrots

Ingredients:

Sweet pepper - 520 g
- onion - 520 g
- red tomato - 3 kg
- hot pepper - 10 pcs.
- apple - 520 g
- garlic - 220 g
- sunflower oil -? liter
- salt - a couple of tablespoons
- granulated sugar - 120 g

Cooking steps:

Rinse the vegetables, prepare. Bitter pepper, along with the seeds and the rest of the ingredients, drive through a meat grinder, add sugar, salt, oil. Cook for 3 hours with regular stirring. Spread the mass while still hot, seal. Turn the cans over, cover until cool, store in a cool place.

It turns out very tasty and.


How to cook adjika with apples


Ingredients:

Tomato - 5 kilograms
- red bitter pepper - 4 pcs.
- onion -? Kg
- sweet pepper -? Kg
- carrots - 420 g
- Antonovka -? Kg
- vegetable oil - one glass
- peeled garlic - 355 g

Cooking steps:

Peel the apples, pass through a meat grinder together with hot peppers, sweet peppers, peeled garlic and onions. Pour in a cup vegetable oil, salt to taste, set to cook for 3 hours, put in jars, roll up.

Adjika with apples spicy recipe.

"Tsarskaya".

You will need:

Peeled garlic - 355 g
- onion -? Kg
- carrots - 420 g
- apple -? Kg
- tomatoes - 5 kg
- sweet pepper -? Kg
- bitter pepper - 4 pcs.
- vegetable oil
- salt

Cooking steps:

Peel Antonovka, pass it through a meat grinder together with other vegetables, pour in butter, salt, set for 3 hours to cook with regular stirring. Put the mass in jars, roll up. Adjika with apples antonovka ready!


Be sure to try and

"Blitz Option".

Required products:

Tomatoes - 2.5 kg
- carrots, Bulgarian pepper - 1 kg each
- apples without peel
- salt
- vinegar - one glass
- vegetable oil, sugar - one glass each
- chilli pepper - 120 g
- garlic - 220 g

Preparation:

Peel the apple fruit, "drive" it through a meat grinder together with other vegetables, let it simmer for one hour with regular stirring. As soon as the mass cools down, mix everything, put in jars, previously washed and warmed up. Close with plastic lids, scalded with boiling water, store in the refrigerator.


Prepare and.

Homemade adjika with apples.

You will need:

Tomatoes - 5 kg
- garlic - 320 g
- salt - 255 g
- vinegar - 255 g
- bitter red pepper - 8 pieces
- sweet and sour apples - 1 kg
- sweet pepper (red) - one kilogram
- sugar - 320 g

How to cook:

1. Chop apple fruits together with vegetables. First remove the core, put it on the stove.
2. After 2 hours, add chopped hot pepper, vinegar, vegetable oil, cook with stirring.
3. After another couple of hours add sugar, salt, twisted garlic.
4. Put the cooled blank in a sterile container, store in a cool place.

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Adjika boiled with apples.

Required products:

Vinegar - glass
- a bunch of greens
- salt
- vegetable oil - 2 glasses
- garlic head - 3 pcs.
- granulated sugar - 2 glasses
- hot peppercorns - 2 things
- carrots - 2 pieces
- apple fruits - 3 pcs.
- eggplant - 4.5 kg
- tomatoes - 2.5 kilograms

Cooking steps:

1. Rinse the tomatoes, cut into small pieces, turn into gruel. You can first remove the skin from the tomatoes. Transfer them to a large bowl.
2. Peel sweet and bitter peppers, cut into parts, remove the stalk, seeds, chop in any convenient way.
3. Apples, carrots, herbs, garlic, wash, cut into pieces, cut the stem, seeds, chop.
4. Combine all 3 obtained masses, grind again so that it becomes homogeneous. Put the mixture in a saucepan.
5. Add sugar, vegetable fat, vinegar, mix well, add salt to taste, put the bowl on low heat. After boiling, cover with a lid and leave for 20 minutes.
6. Eggplant wash, peel, cut into pieces. Put in a saucepan with vegetable mixture, stir, let it simmer for 20 minutes.
7. Put the finished adjika in jars, roll it up, turn it upside down, wrap it up with a towel or blanket, leave it to cool completely.

You will also love the cooking options winter harvesting from pears and cherry plums.

Ingredients:

Carrots, tomatoes, onion, onion - 1 kg each
- garlic - 155 g
- salt - 3 tbsp. a spoon
- sunflower oil - 1 glass
- vinegar - ? Kg
- pear - 1 kilogram
- salt - 3 tablespoons

Preparation:

1. Rinse pears together with vegetables, peel from seed pods and stalks, chop into small pieces.
2. Chop the prepared food through a fine wire rack.
3. Transfer the resulting mixture to a saucepan, add salt, sugar, butter, stir. Put the pot on the stove, simmer, stir from time to time. In total, cooking will take about half an hour. Taste, salt and sweeten if necessary.
4. Separately chop the garlic, send it to the total mass, pour in the vinegar, cook for 5 minutes, put in pre-prepared jars, roll up with boiled lids, turn over.
5. Wrap the jars of adjika with a warm blanket, cool until cool.

Cherry plum recipe.

Ingredients:

Cherry plum - 5 kg
- fresh cilantro - two bunches
- dry cilantro - one bunch
- pepper pod - 2 pcs.
- fresh dill - 2 bunches
- fresh flea mint - 2 bunches
- fresh fennel - one bunch
- glass of water
- granulated sugar
- salt
- garlic head - 5 pcs.
- a bunch of fresh dill - 2 things

Preparation:

1. Wash the cherry plum, pour it into a saucepan, fill it with water, put it on the stove, cook until tender. Grind it until only one pulp remains.
2. Select seeds from dry coriander.
3. Wash fresh herbs, dry them, cut them into small pieces.
4. Soak the garlic heads in water, peel.
5. Chop the seeds and washed greens. Put the resulting mass in a separate saucepan.
6. Chop the garlic heads.
7. Wash and chop the peppers. Put the grated cherry plum on the stove, boil, add herbs, salt, pepper, put on medium heat. Gradually add boiled water to get the desired consistency, cook for another hour.
8. After an hour, reduce heat, taste.
9. Pack up the finished workpiece, cool it, put it in storage.