Adjika with apples for the winter

Apple adjika is an excellent sauce that will complement pasta, cereals, potatoes, meat and, in principle, any food (there are even recipes for first courses with the addition of this sauce). The taste of adjika is spicy, sweetish-spicy, it is in apple sauce that there is also sourness, which well emphasizes the taste of meat or barbecue. This sauce is not only tasty, it is also incredibly healthy, all the ingredients contain a lot of vitamins that the body needs so much in the winter.

Cooking adjika with apples is simple: you just need to choose one of the many recipes for this sauce and get down to business. And first, it would be useful to get acquainted with some of the features of traditional adjika.

Trends in cooking adjika from tomatoes and apples

Apples and even tomatoes were not always on the list of essential components of adjika. Initially, a sauce with this name began to be prepared in Abkhazia, and only herbs, garlic and hot peppers were used as ingredients for it. It is clear that not everyone can eat such a sauce; you need to be a special lover of spicy dishes.

Over time, the sauce recipe has been transformed, adapted to domestic tastes and preferences. As a result, adjika became tomato-like, and numerous spices, other vegetables and even fruits add flavor to it. The most popular companion for tomatoes are apples.

Not all varieties of apples are suitable for making adjika: you need strong, juicy, sour apples. But sweet and soft varieties are completely unsuitable, they will only spoil the taste of the sauce.

In addition to apples, bell peppers, carrots, zucchini, onions can be added to the recipe. And herbs will add piquancy: parsley, basil, coriander, dill and others.

All ingredients for adjika must be ground using a conventional meat grinder, this is how small lumps of vegetables characteristic of the sauce will turn out. A blender is completely unsuitable for these purposes, as it breaks vegetables into a homogeneous puree – the taste of adjika will be completely different.

After cooking, the sauce is ready to eat: it can be eaten fresh or closed for the winter.

Traditional recipe for adjika with apples

This recipe is considered to be one of the easiest. It is especially loved by those housewives who have very little free time, as the sauce is prepared quickly and simply.

For adjika for the winter you need to take:

• two kilograms of tomatoes;
• kilogram of sweet pepper;
• 0,5 kg of sweet and sour apples;
• 0,5 kg carrots;
• the amount of hot pepper in adjika depends entirely on how hot the family loves it (on average, it is about 100 grams);
• garlic need a couple of heads;
• a glass of refined oil;
• salt and ground black pepper are added to taste.

Traditional adjika should be prepared in the following sequence:

1. Wash and clean all ingredients. It is better to remove the peel from apples and tomatoes so that the sauce is more tender, without foreign inclusions.
2. Grind all products with a meat grinder. Add spices according to the recipe.
3. Put the sauce in a deep bowl and cook for about 2,5 hours, stirring constantly. Fire should be as minimal as possible.
4. Ready adjika is placed in sterilized jars and rolled up.

You can use ordinary plastic lids to preserve this sauce, but it is better to pre-dip them in boiling water for sterilization.

Quick cooking adjika with apples

An even simpler technology that lovers of fresh sauce will especially appreciate, although such adjika can be safely preserved for the winter. The products used are the following:

• apples, bell peppers and carrots are taken in equal proportions;
• a tomato needs three times more than each of the previous ingredients;
• hot pepper will need 1-2 pods (depending on how much the family loves hot taste);
• the amount of garlic also affects the spiciness and piquancy of the sauce, a few heads should be enough;
• salt is necessary at the rate of 1 spoon per 3 kg of tomatoes;
• put twice as much sugar as salt;
• the same rule applies to vinegar;
• sunflower oil – not less than a glass.

Cooking fast adjika is easy:

1. Apples are peeled and the core is cut out of them.
2. Tomatoes and other products are also recommended to be peeled.
3. Cut vegetables and apples into convenient pieces (so that they enter the neck of the meat grinder) and chop.
4. All products are laid out in a saucepan with a thick bottom and boiled for 45-50 minutes.
5. Then add the necessary spices, if it is provided – put the greens. The sauce needs to boil for another 5-10 minutes.
6. To make the garlic flavor bright and rich, it is recommended to add this ingredient at the very end of the preparation of adjika. So the essential oils of garlic will not have time to evaporate, and all its beneficial properties will be preserved in full.
7. Now adjika with apples for the winter can be rolled into sterile jars.

It takes no more than an hour to prepare the sauce with apples according to such an express recipe, which is very appreciated by busy housewives.

Sour-spicy adjika with apples for the winter

Adjika, the recipe of which is presented below, is distinguished by its pronounced sharpness, as well as piquant sourness. The sauce is good for both regular side dishes and meat, and can be used as a seasoning for poultry dishes. Poultry meat is a little dry, and adjika acid will certainly make it more tender.

To prepare adjika with apples according to this recipe you will need the following products:

• a kilogram of apples of the most sour varieties that can only be found;
• per kilogram of bell pepper and carrots;
• tomatoes in the amount of three kilograms;
• 0,2 kg of peeled garlic;
• a glass of sunflower oil, vinegar (6%) and granulated sugar;
• 2-3 pods of hot pepper;
• 5 tablespoons of salt (without a slide).

Preparing the sauce, like the previous recipes, is not difficult at all. For this you need:

1. Prepare all the ingredients: wash, peel, remove the stalks and seeds.
2. Grind vegetables and apples on a grater or chop them with a household meat grinder.
3. Put the resulting mass in an enamel bowl and simmer for about 50 minutes.
4. After that, add spices, mix adjika thoroughly.
5. Cook for another 15-20 minutes, stirring constantly with a spoon or wooden spatula.
6. It is also better to put garlic at the end of cooking so that it does not lose its flavor. After that, the adjika is again thoroughly mixed.
7. You can put the sauce in sterilized jars and roll them up or cover with plastic lids.

Adjika with apples and tomatoes without preservation

To prepare a winter snack or sauce, it is not at all necessary to use a seaming key. This adjika recipe is also characterized by the fact that it completely lacks tomatoes – they are replaced by sweet bell peppers.

The ingredients needed are the following:

• bell pepper – three kilograms;
• hot pepper – 500 grams;
• carrots and apples in equal quantities – 500 grams each;
• 2 cups vegetable oil;
• 500 grams of peeled garlic (another feature of this adjika is an increased dose of garlic);
• a spoonful of sugar;
• salt – to taste;
• a large bunch of dill, parsley or cilantro (it is good to use a mixture of these herbs).

Cooking this sauce is a little longer than the previous ones, but the result is worth it. The output should be about five liters of adjika with apples.

Prepare it like this:

1. Everything is thoroughly washed and cleaned.
2. Both types of pepper are passed through a meat grinder.
3. Apples and carrots need to be rubbed on a coarse grater.
4. Chop the garlic with a press or finely chop with a knife.
5. Greens are chopped with a knife as finely as possible.

The peculiarity lies in the fact that you don’t have to cook this adjika – just stir it, add all the spices and put it in clean jars. Store the sauce in the refrigerator under nylon lids. Subject to sterility, the sauce will calmly “live” until next summer and will delight with fresh vitamins and spicy taste.

Recipe for winter adjika with tomatoes and herbs

The exclusive taste of this sauce is provided by a large amount of greens. Otherwise, adjika is similar to all other recipes. You will need:

• 500 grams of sweet pepper;
• kilogram of tomatoes;
• 2 carrots;
• three pods of hot pepper;
• one large apple;
• a bunch of cilantro and basil;
• garlic head;
• 1 tsp salts;
• 2 tbsp granulated sugar;
• 2 tbsp 6% vinegar;
• 2 tbsp refined oil.

You can chop tomatoes for such adjika with a blender. This greatly simplifies and speeds up the entire process of its preparation, because in this case it is not necessary to peel the peel from the tomatoes – it will still be crushed to a puree state. The rest of the vegetables, as usual, are ground in a meat grinder.

All chopped products are loaded into a saucepan and stewed for at least 40 minutes with constant stirring. Greens, spices and garlic are added already at the end of cooking adjika, then the sauce is stewed for another 5-10 minutes.

Before rolling into jars, add vinegar to adjika, stir it well.

Adjika with tomatoes, apples and wine

This is one of the most interesting recipes, with a particularly spicy taste. In this case, you need to cook adjika a little differently than it is customary.

You will need products in such quantities:

• tomatoes – 10 pieces of medium size;
• apples – 4 pieces (it is better to take green ones, they are sourer);
• red dessert wine – 250 ml;
• large hot pepper – 1 pod;
• red paprika – 1 piece;
• hot chili sauce – a teaspoon;
• granulated sugar – 200 gram;
• salt – to taste (on average, two tablespoons come out).

Now you need to describe in detail the technology for preparing this special adjika from tomatoes and apples:

1. All vegetables and apples are thoroughly washed.
2. Cores are removed from apples and peeled off.
3. Cut the apples into cubes, cover with sugar and pour a glass of wine into the same place.
4. Place a bowl with crushed apples on low heat and boil until they absorb all the wine.
5. All other ingredients are cleaned and cut into small pieces.
6. Apples boiled in wine should be mashed. To do this, you can use a blender, grater or meat grinder (depending on the amount of food).
7. All ingredients are mixed with applesauce and boiled for about a quarter of an hour, hot peppers, chili and paprika are added at the end.
8. After removing the adjika from the heat, leave it for 10-15 minutes under the lid so that the sauce is infused.
9. Now you can roll adjika into jars.

Prepare adjika according to at least one of the recipes described – this will be enough to fall in love with such a sauce with all your heart, and cook it again every year!