Sweet adjika: recipe 

Initially, adjika was prepared from hot pepper, salt and garlic. Modern cuisine also offers sweet versions of this dish. Sweet adjika goes well with meat dishes. It is prepared on the basis of bell pepper, tomatoes or carrots. The sauce is especially spicy when adding plums or apples.

Fundamental rules

To get delicious adjika, when cooking, you should follow the following rules:

• the main components of the sauce are tomatoes and peppers;
• carrots and bell peppers help to make the taste sweeter;
• spicy notes appear in the sauce after the addition of spices and spices;
• when processing raw vegetables, more nutrients are retained;
• for winter preparations, it is recommended to subject the components to heat treatment;
• for cooking vegetables choose an enameled container;
• the resulting sauce is rolled into jars, which are pre-sterilized;
• due to vinegar, you can extend the shelf life of the blanks;
• Ready adjika is stored in the refrigerator or other cool place.

Sweet adjika recipes

Adjika with peppers and tomatoes

The easiest sweet sauce recipe includes tomatoes and peppers:

1. Tomatoes (5 kg) must be cut into 4 parts, and then passed through a meat grinder.
2. Put the tomato mass on fire and bring to a boil. Then for an hour it is boiled over low heat. As a result, the volume of the vegetable mixture will decrease by half.
3. Sweet pepper (4 kg) is freed from seeds and cut into large pieces. Vegetables must be passed through a meat grinder and added to adjika.
4. The saucepan with the sauce is left to simmer for 20 minutes over low heat. Vegetable mass should be stirred regularly.
5. At the stage of readiness, add sugar (1 cup), salt (2 tablespoons) and vegetable oil (1 cup).
6. Adjika is well mixed so that sugar and salt are completely dissolved.
7. The sauce is ready to use.

Adjika with pepper and carrots

With the help of pepper and carrots, the sour tomato flavor is neutralized. Such adjika will become an alternative to purchased ketchup for the winter:

1. Tomatoes (5 kg) are cut into 4 parts, removing the stalks.
2. In sweet pepper (1 kg), the seeds are removed and the tails are cut out.
3. Onions (0,5 kg) and garlic (0,3 kg) are peeled, too large onions are cut into several pieces.
4. Then peel the carrots (0,5 kg) and cut into large pieces.
5. Prepared vegetables, with the exception of garlic, are chopped in a blender.
6. If desired, hot pepper is added to adjika, after removing the seeds.
7. The vegetable mixture is put on the stove and simmered for 2 hours. Cooking time can be increased, then the sauce will acquire a thicker consistency.
8. 20 minutes before removing from the stove, sugar (0,1 kg) and salt (5 tablespoons) are added to the adjika.

Adjika with pepper and nuts

Sweet adjika is obtained by using Bulgarian pepper and walnuts as the main ingredients. You can prepare a delicious and fragrant sauce subject to a certain technology:

1. Bulgarian pepper (3 pcs.) Must be cleaned of stalks and seeds. Then the vegetables are finely chopped.
2. Similar actions are performed in relation to hot pepper (2 pcs.).
3. Walnuts (250 g) are ground in a meat grinder or blender.
4. The head of garlic must be peeled, and then pass the cloves through a meat grinder.
5. Prepared vegetables and nuts are mixed, then chopped again in a blender. The sauce should become liquid.
6. Spices are added to the resulting mixture: coriander (3 tsp, suneli hops (1 tsp), cinnamon (1 pinch), salt (5 tsp).
7. Adjika is well mixed for 10 minutes to dissolve the spices.
8. The finished sauce is poured into jars for the winter.

Adjika with apples

With the use of peppers and apples, the sauce acquires a spicy, sweetish taste. It is prepared in compliance with the following technology:

1. First, tomatoes (0,5 kg) are processed. Vegetables are poured with boiling water, and after a few minutes they remove the skin.
2. Apples (0,3 kg) must be peeled and seed pods.
3. Bulgarian pepper (0,3 kg) is cleaned from seeds and stalks. Do the same with hot pepper (1 pc.).
4. Prepared tomatoes, apples and peppers are crushed with a blender or meat grinder.
5. The resulting mass is placed in an enameled container and put on fire. The sauce is covered with a lid and boiled for 2 hours.
6. During the cooking process, you need to add sugar (5 tsp), vegetable oil (3 tsp) and salt to taste in adjika.
7. 10 minutes before removing the sauce from the stove, add suneli hops (1 tsp), ground coriander (1 tsp), chopped herbs and garlic (4 cloves) to it.
8. Ready sauce can be laid out in jars or served at the table.

Adjika from plums

To prepare the sauce, choose a ripe plum without any defects. Adjika will turn out sweet from plums of any variety, including cherry plum. It is best to choose fruits in which the pulp is easily separated from the stone.

If you leave the skin, the sauce acquires a slight sourness. To clean plums from it, you first need to place them in boiling water.

Plum adjika is prepared according to the following recipe:

1. Ripe plums (1 kg) are cut in half and pitted.
2. Hot pepper (1 pc.) You need to cut and remove the stalk. This component gives the dish a piquant taste, so its amount can be reduced or increased to taste.
3. Garlic (2 pcs.) is peeled.
4. Plums, garlic and pepper are passed through a meat grinder. Then you need to strain the resulting mass through cheesecloth. For these purposes, you can use a colander with a fine mesh. This will eliminate the pepper seeds that make the sauce too spicy.

   

5. Then they prepare a container for cooking adjika (cauldron or pan), which is lubricated with vegetable oil.
6. The vegetable mass should be boiled for 20 minutes until it becomes thick. Stir the sauce regularly so that the vegetables do not burn.
7. At the stage of readiness, sugar (0,5 cups) and salt (1 tablespoon) are added.
8. The finished sauce is placed in jars for further storage.

Adjika from prunes

In the absence of fresh plums, they will be replaced by dried fruits. Unusually sweet is adjika, cooked with the addition of prunes and walnuts:

1. Prunes (3 kg) should be washed well and pitted, if present.
2. Bulgarian pepper (1 kg) is washed, cleaned of seeds and stalks.
3. Garlic (0,2 kg) must be removed from the husk and divided into individual cloves.

   

4. The prepared components are turned through a meat grinder.
5. The mixture is placed in a container, which is put on fire. Bring the sauce to a boil, then simmer for 45 minutes.
6. Peeled walnuts (300 g) are heated for 2 minutes in a dry frying pan. Alternatively, you can put the nuts in the oven.
7. When the nuts have cooled, they are crushed in a meat grinder or in a mortar. If you do not roast the nuts, then their taste in the sauce will be brighter.
8. After 45 minutes of cooking vegetables, nuts, ground pepper (1 tablespoon), a little salt and sugar (100 g) are added to the container.
9. Adjika is well mixed and boiled for another 2 minutes.
10. After that, you can lay out the blanks in banks.

“Indian” adjika

Although adjika is a Caucasian dish, you can add Indian flavor to it. When using dried fruits and spices, a sweet sauce is obtained that perfectly complements meat dishes. “Indian” adjika is prepared as follows:

1. Sweet pepper (0,4 kg) is cleaned from the stalks and seeds.
2. Do the same with apples (0,4 kg). For adjika, sweet and sour varieties are chosen.
3. Dates (0,25 kg), prunes (0,2 kg) and dark raisins (0,5 kg) are poured with boiling water and left for 15 minutes.
4. Vegetables and dried fruits are finely chopped, then put in one container and covered with sugar (150 g).
5. The released juice is drained, and the remaining mass is boiled for an hour.
6. At the stage of readiness, salt (75 g), dry mustard (20 g) and cayenne pepper powder (5 g) are added to the sauce.
7. Apple cider vinegar (250 ml) is poured into adjika prepared for the winter.

Beet Adjika

Another way to make a sweet sauce is to add beets to it. The recipe for making beetroot adjika includes several steps:

1. Raw beets in the amount of 1 kg are passed through a meat grinder, after which 1 glass of sugar and vegetable oil, as well as 2 tbsp, are added to the resulting mass. l. salt.
2. The components are mixed, put on fire and boil for half an hour.
3. During this time, start preparing the tomatoes. 3 kg of these vegetables are crushed with a meat grinder and added to the beet mass. The mass is boiled for another 30 minutes.
4. Bulgarian peppers (7 pcs.) And chili peppers (4 pcs.) Are passed through a meat grinder, which are placed in a container with sauce. The dish is left on the fire for another 20 minutes.
5. Apples (4 pcs.) Rub on a grater. For adjika, varieties with sourness are chosen.
6. Garlic (4 heads) is peeled, then the cloves are passed through a garlic press.
7. Apples and garlic are dipped in a common container and boiled for 10 minutes.
8. The total cooking time is 1,5 hours. The finished sauce is laid out in jars for the winter.

Spicy adjika

The addition of apples and herbs gives adjika a spicy flavor. The sauce is prepared according to the following technology:

1. First, fresh herbs are prepared: cilantro (2 bunches), celery (1 bunch) and dill (2 bunches). The greens are washed, dried with a towel or napkin, and then finely chopped.
2. Bulgarian pepper (0,6 kg) must be thoroughly cleaned and cut into medium-sized slices.
3. An apple with sourness is cut into pieces, removing the core and peel.
4. Vegetables and herbs are placed in a blender container, after which they are crushed until a homogeneous mass is obtained.
5. The vegetable mixture is transferred to a bowl, vegetable oil (3 tablespoons), suneli hops (1 pack), salt (1 tablespoon) and sugar (2 tablespoons) are added.
6. The components are mixed and left for 10 minutes.
7. The finished sauce is placed in jars for the winter.

Conclusion

Sweet adjika will be an excellent option for homemade preparations. Depending on the recipe, vegetables are chopped in a blender or meat grinder. The most original types of sauce involve the use of apples, plums, prunes and other dried fruits.