For adjika we take sour or sour-sweet apples. We wash them thoroughly, carefully clean them with a knife from the peel, as the peel can spoil the taste of adjika. Then, cut out the core and remove the bones. Then, on a cutting board, cut the apples into small cubes with a knife, about 2x2. We put them aside.

When choosing tomatoes, you should pay attention to the fact that the tomatoes have a delicious juicy aroma, this indicates the maturity of the vegetable. We take tomatoes and rinse them thoroughly under cold water. We must remove the peel from vegetables, since tomato peel is poorly absorbed by the body, and in ready dish just spoils it appearance... It will be easier to remove it if you make a small shallow cruciform incision at the base of the tomato with a sharp knife, this should be done carefully so as not to cut through the very flesh of the tomato. Having cut all the tomatoes, put them in a saucepan in one layer and pour boiling water over them so that the water completely covers them. Keep the tomatoes in water for 10 - 20 seconds. After the corners of the skin from the cuts begin to twist, drain hot water and immediately fill them with cold running water. It is very easy to remove the skin from already chilled tomatoes by gently pulling on the twisted corners with the blunt side of the knife. Cut the peeled tomatoes into quarters on a cutting board with a knife and set aside.

Now let's get down to my favorite peppers. We select juicy, ripe and fragrant fruits. We rinse them thoroughly under cold water and cut out their stems and seeds on a cutting board. Cut hot and sweet peppers in half. And once again we rinse well under water.

We take carrots, rinse them thoroughly under cold water and peel them. Next, rinse once more with cold water and cut into small cubes, about 1x1.

We take garlic and peel it with a knife. Then, thoroughly rinse under cold water. After that, chop it with a knife on a cutting board and set it aside.

Grind in a blender until a homogeneous paste-like mass cut into small cubes sweet and sour apples, tomatoes, peeled and cut into four parts, sweet and hot red peppers, carrots cut into cubes.

And now we proceed to the most crucial moment. Put the ingredients crushed in a blender into an enameled pan and fill them with vegetable oil, mix everything thoroughly. Next, we put the pan on a gas stove and simmer vegetables and apples over medium heat for about two hours, stirring with a wooden spoon, as one Armenian grandmother Tamariko does, singing songs and scolding her grandchildren. About 10 - 15 minutes before the adjika is ready, add garlic chopped with a knife to the pan and salt, mix everything thoroughly with a spoon. Let it boil for another 3 - 5 minutes and remove from heat. Roll hot apple adjika into clean and sterilized jars, turn over and let cool. This is how you can cook apple adjika for the winter!

Classic adjika with apples is a sauce from Abkhaz cuisine, although all the peoples of the Caucasus call it their own national dish... Traditionally base component This hot sauce is red chilli, which is responsible for its bright red color.

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, paprika, garlic, herbs, onions and flavors - sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compounds - they are heat treated, after which the tomatoes lose their acidity.

Adjika spicy with apples

Ingredients:

• 3 kg of tomatoes,
• 700 g sour apples
• 700 g carrots
• 1 kg of bell pepper,
• 3 heads of garlic,
• 3 pcs. hot red pepper,
• 200 ml of 9% vinegar,
• 200 ml of vegetable oil,
• 200 g sugar
• 150 g of table salt.

Cooking method:

1. Wash all the fruits well. Remove seeds from bell peppers and hot peppers. Cut the stalks of tomatoes. Chop the garlic.
2. Peel apples and seeds. To make the spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
3. Cut apples, carrots, tomatoes, bell and hot peppers into pieces and mince.
4. Place the resulting chopped mixture in a saucepan and place over medium heat. Bring to a boil, reduce heat to low and cook, stirring occasionally, for 45 minutes.
5. Add garlic, vinegar, sugar, salt and vegetable oil... Mix thoroughly and cook adjika for another 15 minutes. Then pour hot adjika into sterilized jars, cover with lids and roll up.
6. Adjika spicy with apples, prepared according to this recipe, will be well stored in a cool, dark place.

Homemade adjika with apples, mild

An ideal, homogeneous consistency, adjichka is obtained if tomatoes and peppers are peeled. For easy peeling of the skin, cut it crosswise in the upper part of the fruit, pour boiling water over them and stand for 5-7 minutes, then lower it into cold water... The skin is easily removable. To peel the bell pepper, just put the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

• Tomatoes - 2.5 kg
• Sour apples - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Hot red pepper - 100 g (3 pcs.)
• Table vinegar - 100 ml.
• Garlic - 3 large heads
• Sugar - 1 glass
• Salt - 2 tbsp. l.
• Vegetable oil - 1 glass

Cooking method:

1. We start preparing adzhika with apples and carrots by chopping paprika and garlic. The most pungent taste is given by the seeds and partitions of the peppers. If you want to end up with a mildly tangy sauce, free the seeds and white inner walls and fibers from the pepper. We put the cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. We put them in a separate bowl.
2. Often, parts of a meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash for the complete disappearance of their aroma and pungency. Therefore, it is better to start chopping vegetables with them - further tomato juice and bell peppers will qualitatively "wash" the auger, knife and grinder grill.
3. We continue to grind the rest of the sauce components through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a voluminous enamel (or stainless steel) saucepan and set over medium heat.
   After boiling, reduce the heat to a minimum and simmer for 50-60 minutes, not forgetting to stir, especially intensively at the end of stewing. Such a long time for stewing vegetables will make the hard carrots soft and the vegetable mass homogeneous.
4. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stewed mixture. Stir everything until smooth and taste. At this stage, you can add emphasis on any flavor: add vinegar or sugar or salt. Simmer over low heat for another 5 minutes (after re-boiling). Put the boiling mass in sterile jars and roll up with boiled lids. Sterilization is optional.
5. As we said above, take this adzhika with apples recipe as a basic one. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppercorns are great natural preservatives! For example, adjika with apples is spicy - the recipe is the same as we gave above, only without carrots, and the amount of garlic and paprika is increased by 2-3 times.

Adjika with apples for the winter

Ingredients:

• tomatoes - 1.5-2 kg
• sweet pepper - 1 kg
• carrots - 0.8-1 kg
• onions - 0.5-0.7 kg
• apples - 1 kg
• vegetable oil - 0.5 cups
• garlic - 1 small head
• salt - 1 tbsp. spoon without top
• sugar - ¾ glass
• vinegar 9% - 50-100 g
• paprika - 1 tbsp. a spoon
• bitter pepper - 1 pc.

Cooking method:

1. If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot peppers. Boil vegetable mix, in this case, you need half an hour longer.
2. Wash all vegetables thoroughly and let the water drain.
3. We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
4. In the finished product, the effect was the same, but the grater had to be washed additionally. So, this "feat" of mine does not need to be repeated.
5. We shift the chopped mass into a bowl with a thick bottom or into a cauldron and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika does not require special attention, it does not try to burn immediately.
6. Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. We leave on low heat for another half hour.
7. In general, the process takes 1.5 hours. (If we make "children's" adjika without vinegar and pepper, we cook everything for 2 hours).
8. While the vegetable caviar is boiling, we prepare the container. Best for vegetable caviar suitable for 0.5 l cans.
9. We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. We put the finished adjika with apples into jars, quickly close and wrap up for self-sterilization.
10. Vegetable caviar for the winter or Ukrainian adjika is ready. I made from half the norm of products, I got three 0.5 liter cans.

Adjika with apples and tomatoes for the winter

Ingredients:

• tomatoes - 1.2 kg
• bulgarian pepper - 500 g
• carrots - 300 g
• hot pepper - 1-3 pcs. (taste)
• apples - 500 g
• vegetable oil - 4 tbsp. l.
• vinegar 9% - 2-3 tbsp. l.
• salt about - 1 tbsp. l.
• sugar - 2-3 tbsp. l.
• garlic - 1 head

Cooking method:

1. All vegetables are thoroughly washed. We cut into pieces that will be convenient to grind.
2. We pass vegetables through a meat grinder or grind them in a food processor.
3. We send the mass to the pan. Put hot pepper cut in half and peeled from seeds.
4. The amount of pepper depends on your love for spicy flavors.
5. Only you know how spicy the seasoning should be. That's exactly how much pepper you use.
6. Add salt and sugar to the pan. Pour in vegetable oil.
7. Send the garlic and vinegar to the pan at the end of cooking.
8. We put on medium heat and bring adjika to a boil. Then we reduce the heat and boil the mass for about 1 hour. All vegetables should be soft and thick.
9. At the very end, add vinegar and garlic, passed through a press. We boil for another 2 minutes. We definitely try to correct the taste: does it have enough pungency, acidity and sweetness?
10. We prepare cans with a volume of 0.5 liters or less in advance. We steam them, we boil the lids. We fill the container with hot vegetable mass. Cork and turn over. Adjika with apples should be quite thick. If yours is runny, cook until thick.
11. After the jars have completely cooled down, we put them in the pantry or cellar for long-term storage.

Adjika with apples

Delicious, aromatic and spicy adjika with apples for the winter is prepared very simply and quickly! You can store it all winter at room temperature, it's worth it. Usually I close such adjika in half-liter jars or less. And my dad likes to add such adjika to soup, and he smears it on bread.

Ingredients:

• tomatoes - 1.5 kilograms;
• apples - 0.5 kg.;
• garlic - 300 grams;
• hot pepper - 4 pods;
• 0.5 liter sunflower oil;
• bulgarian pepper - 0.5 kg.;
• carrots - 0.5 kg.

Cooking method:

1. Wash the tomatoes and cut them in half.
2. Peel and clove the garlic.
3. Peel apples too, remove seeds from pepper, peel carrots.
4. Pass everything through a meat grinder. except for garlic. It is better to chop it finely.
5. Put the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
6. Add chopped garlic 10 minutes before the end of cooking, stir.
7. Spread the hot mass in sterilized jars and roll up the lids.

Abkhaz adjika with tomatoes and apples

Ingredients:

• bell pepper - 1 piece
• tomatoes - 3 kg
• apples - 1 kg
• carrots - 1 kg
• dill and parsley - 200 g
• small chili pepper pod - 1 pc
• garlic - 8 cloves
• vegetable oil - 300 ml
• vinegar 9% - 2 tbsp. spoons
• black and red pepper
• coarse sea salt to taste

Cooking method:

1. Tomatoes, bell peppers, apples and carrots are thoroughly washed, seeds and pits removed, cored, and cut into small pieces.
2. Then all the ingredients are twisted several times through a meat grinder. Then add vinegar, salt, vegetable oil and put to simmer for two hours, stirring occasionally.
3. At the end, add chopped greens, and let the adjika cool and infuse. This recipe is used for preparations for the winter. They are laid out in jars and sterilized, stored in a dark, cool place.
4. This recipe is no longer a variation on the classic recipe.

Spicy adjika with apples

Ingredients:

• ripe red tomatoes - 2.5 kg
• bell pepper sweet - 500 g
• sweet and sour apples - 500 g
• carrots - 500 g
• parsley - 50 g
• dill greens - 50 g
• hot red pepper - 75 g
• garlic - 120 g
• vegetable oil - 250 g
• salt - vinegar to taste 9% - 2 tablespoons
• ground black pepper - to taste

Cooking method:

1. We take peppers and apples, wash them thoroughly, remove the twigs and core, then cut into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. We clean the carrots, wash and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for herbs.
5. Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. We put everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, add them at the very end of cooking.
8. Pour adjika into clean dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the cans with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after they have cooled completely, we send them to the cellar or pantry for subsequent storage.

Classic spicy adjika with apples

Ingredients:

• zucchini 2.5 kg
• sweet pepper 500 gr
• carrots 500 gr
• apples 500 gr
• garlic 100 gr
• bitter pepper 200 gr
• greens (dill, parsley)
• sugar 70 gr
• salt 50 gr
• vegetable oil 250 ml
• vinegar 9% 100 ml

Recipe:

1. Sterilize banks. Wash the jars well before sterilizing. V a large pot pour water, put a metal sieve or a grate from the oven on top, on which put the jars with the neck down.
2. Keep the cans over steam for about 15 minutes, but do not remove them before steam drops begin to flow down their walls. Place the sterilized jars with the neck down on a clean towel. Wash the vegetables well, peel the carrots and garlic. Remove stalks from sweet peppers, peel apples from seeds.
3. Pass through a meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place the rolled vegetables in a saucepan and heat. Bring to a boil and cook (stirring occasionally) over medium heat for 1 hour.
4. Wash the greens, dry and finely chop. Pass the garlic through a press. An hour after cooking vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
5. Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Tighten the lids (sterilize the lids right before rolling - they just boil in a saucepan for 15 minutes).
6. Turn the jars with the lids down, wrap them in a blanket and leave for several days until they cool completely. Remove the finished workpieces in a dark, cool place.

Adjika raw pepper with apples

This is a great winter snack recipe, especially for apple lovers.

Ingredients:

• Apples (can be green), Bell pepper(ripe) - 1 kg
• Garlic - 200 grams
• Sugar - 1 glass
• Salt - 2 tbsp. spoons
• Vinegar (preferably wine) - 1 glass
• Pepper to taste

Cooking method:

1. How should I wash the bell peppers and apples.
2. We dry it. We cut out the core of the apples, peel the peel.
3. Peel the peppers as well.
4. Chopped apples and peppers are chopped in a meat grinder or blender.
5. Twisted garlic is added to the apple-pepper mixture, everything is mixed.
6. Sugar, salt and vinegar are added there.
7. The resulting mixture is allowed to stand overnight.
8. After that, the seasoning can be laid out in banks, closed banks keep well in the refrigerator all winter.
9. Such adjika very well complements not only meat, but also vegetable dishes, it can also be spread on sandwiches.

Homemade raw adjika with apples and carrots

How to make vegetable adjika with apples if you don't have a lot of time to cook? It's very simple - use a quick recipe for adjika with carrots and apples. Prepare this tasty dish, which is also a real storehouse of vitamins, can be done within an hour. For so quick recipe you can make not only a preparation for the winter, but also an excellent treat for every day.

Ingredients:

• Bitter pepper - 150 g;
• Hard apples - 300 g;
• Tomato paste - 2 tbsp l .;
• Parsley root - 300 g;
• Carrots - 300 g;
• Fresh tomatoes - 400 g;
• Sweet pepper - 500 g;
• Table vinegar 9% - 220 g;
• Garlic - 300 g;
• Salt to taste;
• Mustard - 100 g.

Cooking method:

1. Wash vegetables and apples, clean, pass through a meat grinder with a fine grid.
2. Add to the ground mixture tomato paste, we need it solely in order to give raw adjika a pleasant red hue, which fresh tomatoes cannot give.
3. Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
4. We sterilize the jars, then lay out the ready-made Abkhaz snack on them, cover the jars with lids and put them in the refrigerator for storage.
5. You can try your homemade adjika from tomatoes with apples right after the end of cooking, but the dish will not yet have that maturity and pungency of taste. Remember: the longer the appetizer is allowed to stand, the sharper and richer it will be.
6. Every second housewife knows how spicy raw adjika is prepared. There are a lot of ways to prepare this dish, and the 3 recipes above are just a small part possible options cooking.
7. If desired, in your spicy food you can add horseradish root, hops-suneli, allspice, cilantro and many other spicy ingredients, adjika will only benefit from this, the main thing is not to miscalculate with the proportions. In winter, such a treat will also be an excellent remedy for colds.

Armenian adjika with apples

Thrill lovers - I offer my own wonderful recipe for Armenian adjika for the winter. Personally, I only use this hot sauce with meat dishes, I prefer classic dishes, for example, ordinary pickled tomatoes. But the husband and daughter cannot do without him - for bread, with main courses and even with some salads.

Ingredients:

• 2.5 kg tomatoes
• 1 kg of apples (Antonovka)
• 1 kg of carrots
• 1 kg sweet pepper
• 1 cup of sugar
• 1 cup sunflower oil
• 3 pods of hot pepper
• 200 g minced garlic

Cooking method:

1. Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). To neither add bell peppers and ratunda peppers, having previously cleaned them of tails and seeds.
2. Then gradually add hot pepper to our sauce. It is enough just to cut off the tails, and leave the core - the pits of the pepper contain exactly the sharpness that our adjika needs.
3. Only the garlic remains. Peel the cloves, grind and add to the sauce. This is the kind of beauty it turns out.
4. And then came the play of taste and your imagination. The perfect spice for Armenian adjika is basil - its pleasant smell and unusual taste do just magic with the sauce.
5. In addition, basil is a medicinal plant that contains vitamins and has a beneficial effect on the body. So, I recommend not cutting the basil, but twisting it together with the stems through a meat grinder.
6. In the stems, leaves and calyx of the flower there are glands that accumulate essential oil, which determines the aroma of this plant, as well as the pleasant smell and taste of the dishes to which it is added.
7. That's it, adjika is almost ready. It remains only to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and remove the foam.
8. At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add according to the recipe, but I recommend it to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it. Read more:
9. Pour hot sauce into pre-sterilized jars, roll up and wrap for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as a stand-alone sauce that will definitely decorate any table.

How to cook raw adjika with apples

Raw apple adjichka is very easy to prepare, and you can also adjust the recipe to suit your tastes. In raw adjichka, as a rule, there are no carrots, as they are hard and can ruin all the pleasure.

For longer storage of the sauce made from fresh vegetables containers and lids must be sterilized. The sauce is stored in the refrigerator for no more than 2 months, although, I must admit, stocks run out much faster!

Ingredients:

• 1 kg of ripe and fleshy tomatoes;
• 1.5 kg of red sweet pepper of the ratunda variety;
• 0.5 kg of Antonovka apples;
• 3 large heads of garlic;
• 3-5 red peppers;
• 1 with a slide of tbsp. salt;
• 3 tbsp sugar and sunflower oil.

Cooking method:

1. We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal partitions of the hot pepper.
2. Add salt and sugar to the mass and mix well-chopped fruits until salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals are completely dissolved, and mix again.
3. We distribute the hot mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and cover with sterile caps. Ready!
4. Fresh adjika with apples is a great addition to meat dishes, it can be added to fresh salads and snacks, even delicious just spread it on bread and have a snack with pleasure.

Preparation homemade adjika is included in the compulsory program of my homemade preparations. In winter, it is very important to add adjika during the preparation of meat dishes, and also serve with the same meat dishes as an appetizer. I always cook several varieties of adjika and today I want to propose to prepare spicy adjika with apples for the winter.

About 600 ml of adjika is obtained from these products, but if you have a need to cook more, increase the amount of products proportionally.

To prepare delicious adjika from apples for the winter, prepare products from the list.

Peel the seeds from the pepper, remove the skin and cores with seeds from the apples, peel the garlic. To remove the stalk from tomatoes, but to remove the skin or not is everyone's personal business. This time I removed the skin, but I do not always do this, in the finished adjika it is not particularly felt. I don’t remove the seeds from hot peppers, because we need a spicy adjika!

Place all vegetables in a blender and chop using the metal knife attachment.

Pour vegetable oil at the bottom of the pan and pour adjika there.

Add sugar and salt, put the pan on the fire.

Cook adjika for 30 minutes.

Sterilize jars and lids. I prefer to use small containers for adjika - up to 200 ml. Spread hot adjika in jars and immediately tighten the lids. Turn upside down, wrap until it cools completely. Spicy adjika with apples for the winter is ready.