Adjika from green tomatoes for the winter

In winter, the body especially needs vitamins. You can replenish them with hot sauces and seasonings served with meat and fish dishes. If you have a jar of adjika, then even a piece of bread becomes tastier. Fragrant and spicy adjika raises the tone and mood.

Everyone is used to the fact that this spicy sauce is made from ripe red tomatoes and peppers. Green adjika is still a rare dish on the table. But in vain. Adjika from green tomatoes is a surprisingly tasty preparation for the winter. It is easy to prepare, and, most importantly, you do not need to sterilize the jars. This process is not liked by many housewives. We offer you a choice of several recipes. Try to cook, you won’t regret it.

Recipe options

The basis of adjika are green tomatoes. Very often, gardeners do not know where to put them. Even the smallest specimens will go into business. After all, they are simply not able to blush, it will not work to preserve them. But for adjika just right. Recipes differ not only in the number of ingredients, they have different composition.

The first recipe – winter adjika “Union”

What ingredients will you need to stock up in advance:

• green tomatoes – 900 grams;
• sweet apples (color does not matter) – 2 pieces;
• onion – 1 large onion;
• sweet bell pepper – 3 pieces;
• hot pepper – 1 piece;
• granulated sugar – 3,5 tablespoons;
• salt – 1 tablespoon;
• vegetable oil – 6 tablespoons;
• table vinegar 9% – 3,5 tablespoons;
• garlic – 1 head
• various spicy herbs (dry) – 1 teaspoon;
• black pepper (peas) – 0,5 teaspoon;
• mustard seeds – a quarter of a teaspoon.

Cooking progress

1. We thoroughly wash all vegetables and fruits intended for harvesting, changing the water several times. Lay out on a towel to dry. Then we start cutting.
2. From the tomatoes we cut out the place where the stalk was attached. We also cut out the slightest damage. We select tomatoes in which seeds have already appeared.

   

3. Apples can be peeled, but this is not necessary. Cut each fruit into quarters. So, it is more convenient to cut the core with seeds and plates. Then cut each quarter into 4 more pieces.
4. Chop the peeled onion into large pieces.
5. Remove the husk from the garlic, cut off the bottom and wash the cloves.
6. We remove the stalk from the peppers, select the seeds and partitions, cut into small slices. Wear gloves when peeling and cutting hot peppers so as not to burn your hands.
7. We put vegetables and apples in a bowl and chop with a blender (a meat grinder is also suitable).
8. Spices along with herbs can be put whole or pounded in a mortar. This is already the taste of the hostess. Immediately salt and sugar, pour in vegetable oil and vinegar.

The cooking process takes about 40 minutes, put the pan on a slow fire. There is no need to be afraid of the appearance of a large amount of liquid. In the process of cooking, adjika from green tomatoes will begin to thicken. Moreover, the color will change to yellowish green.

In a hot form, we lay out the fragrant adjika “Funness” in sterile jars. Turning the lids down, cover with a blanket or fur coat. When the seasoning has cooled, we put it away for storage in the basement or refrigerator.

Recipe XNUMX with original taste

This version of adjika, which is made from unripe tomatoes, is highly appreciated by gourmets. It’s all about sweet and sour taste, bright color and Caucasian spices.

The recipe is rich in ingredients, but they are all available:

• green tomatoes – 4 kg;
• hot pepper (you can chili) – 250 grams;
• ripe red tomatoes – 500 grams;
• sweet bell pepper (green!) – 500 grams;
• garlic – 300 grams;
• carrots (medium) – 3 pieces;
• sweet and sour apples – 4 pieces;
• vegetable oil – 125 ml;
• rock salt – 5 tablespoons;
• hops-suneli – 50 grams;
• dill, basil and parsley leaves to taste.

Cooking rules

1. We select green tomatoes, put them in a basin and pour over boiling water. Take out, let dry. From each tomato we remove the stalk and the place of its attachment. Cut into slices. Sprinkle the workpiece with salt, cover with a towel and set aside for 6 hours, after which the resulting juice is poured. Thanks to this procedure, green tomatoes will not be bitter. Grind in a meat grinder into a separate bowl.
2. As soon as the adjika base is ready, we start working with the rest of the ingredients. We wash and peel carrots, both types of peppers, apples, red tomatoes, garlic. Cut them into small pieces and scroll in a meat grinder. You will get green adjika in a tomato. Use a thick pot for cooking.
3. In the resulting mass, add suneli hops, oil and salt. Mix and let stand for 30 minutes.
4. Add green tomatoes and cook with constant stirring for 60 minutes.
5. At this time, we wash the greens, dry it on a towel and chop finely. Add green sprigs just before the end of cooking.
6. After boiling adjika from green tomatoes for another 2 minutes, transfer to jars.

Recipe Three

Another version of a delicious sauce made from unripe tomatoes.

What you need:

• green tomatoes – 3 kg;
• apples – 500 grams;
• onion turnips – 200 grams;
• hot pepper (pods) – 100 grams;
• garlic – 100 grams;
• ground black pepper – ½ teaspoon;
• paprika – ½ teaspoon;
• salt – 60 grams;
• granulated sugar – 120 grams;
• table vinegar – 1 stack;
• vegetable oil – 100 ml.

Easy to weld

1. Green tomatoes and apples need to be washed, the tails removed, and the cores of apples and cut into small slices. Peel garlic and onion, wash and chop as finely as possible. To chop the garlic, crush it on the board with a knife: it will be cut without difficulty.
2. Remove the stalks, seeds and membranes from the peppers, cut into small cubes.
3. Transfer all the prepared ingredients to a saucepan, crush lightly so that the liquid comes out. Put adjika on a small fire and bring to a boil. During this time, the volume of liquid will increase.
4. To prevent the contents of the pan from burning, it is necessary to stir constantly. Cook adjika from unripe tomatoes for the winter within half an hour.
5. Vegetables should become soft, boil well. Turn off the stove and let the contents cool down a little, so that it is more convenient to whip the adjika with an immersion blender. When you get a homogeneous mass, you need to put in the finish. If you wish, you can not beat, then you will get adjika pieces, as in the photo.

   

6. It remains to add ground pepper, paprika, vinegar vegetable oil. And also salt and pepper adjika. Cook no more than 10 minutes.
7. Arrange in jars while green tomato seasoning is hot and seal tightly.

Here’s another recipe:

Conclusion

Fragrant and tasty adjika from unripe tomatoes is a sauce suitable for any dish. Many people like to spread it on a piece of black bread. Yummy!

If you still do not believe in the uniqueness of green tomato adjika, reduce the number of ingredients and cook all three options. So, you will know which one is yours. Good luck!