Adjika is very popular in many countries, because the recipes for its preparation are easy, do not require complex manipulations and expensive products.
In addition, adjika is prepared in many different ways, and thanks to its piquant taste and indescribable aroma, absolutely any dish can be transformed.
Hot adjika with apples - general principles of preparation
Initially, adjika was prepared from the main three ingredients - pepper, garlic, herbs, but the more the recipe was distributed, the more changes were made to it. Now adjika is cooked both sweet and sweet and sour, and spicy, and, of course, spicy. Tomatoes, paprika, onions, carrots, zucchini, apples, herbs and herbs, spices and spices, and many other ingredients are added to it.
For the preparation of hot adjika with apples, you can also use any components. Adjika can be vegetable, herbal, red, green and the way you want. Apples remain an indispensable ingredient, but here you can show imagination and, using various varieties and the degree of fruit ripeness, give adjika new unusual tastes: spicy sweetness, light acidity and others.
All vegetables and fruits that are part of the composition are peeled, washed and ground. After boil, adding spices, sunflower oil, salt and sometimes vinegar. But there are also recipes for adjika without cooking: here all vegetables and apples also undergo preliminary preparation, after they are mixed with other ingredients, they are defended for some time, mixed and rolled up.
1. Adjika spicy with apples: a simple recipe
Ingredients:
• 1 kg 800 g of tomatoes;
• 900 g of sweet bell pepper;
• 600 g of sweet and sour apples;
• two pods of chili;
• 150-200 g of garlic;
• salt and pepper;
• 210 ml of vegetable oil.
How to cook:
1. Rinse apples and vegetables.
2. Cut the skin off the apples, remove the middle with the stalks.
3. Tomatoes are released for 2-3 minutes in boiling water, rinse. Gently prying off the peel, peel it off.
4. Bulgarian and hot peppers remove seeds.
5. Peel the garlic.
6. We twist all the prepared ingredients through a meat grinder, transfer to a large pot for cooking.
7. Add salt and ground pepper to taste, pour in vegetable oil.
8. Cook, stirring occasionally, about 2.5 hours.
9. Roll up the finished adjika in a sterile container.
2. Adjika spicy with apples, herbs and carrots
Ingredients:
• 1 kg of tomatoes;
• 320 g carrots;
• 550 g of Bulgarian pepper;
• 3 pcs. hot pepper;
• two apples;
• a small head of garlic;
• a large bunch of basil and cilantro;
• 50 g of granulated sugar;
• 2 tbsp. l table vinegar;
• 2 tbsp vegetable oil;
• salt.
How to cook:
1. Apples, tomatoes, carrots, garlic, peppers wash and peel, seeds, stalks.
2. Grind all adjika components by passing through a meat grinder or a blender. However, it is necessary to work with the blender carefully and not very intensively so as not to bring the ingredients to a puree state, still adjika is tastier if small particles of vegetables remain than when it turns out to be a homogeneous mass.
3. Put the mass in a pan, simmer after boiling over low heat for 35 minutes.
4. At this time, rinse all the greens, remove large branches, chop the rest. Rub the garlic on a fine grater or pass through a press.
5. After 35-40 minutes of languor, add prepared greens, sugar and salt, garlic to adjika. Mix.
6. Pour in vegetable oil, simmer for about another hour.
7. Pour vinegar into the finished adjika, mix and immediately roll it into jars.
3. Adjika spicy with apples and plums
Ingredients:
• 500 g of green apples, such as "Granny Smith";
• 2 kg drain;
• 1 kg 100 g ripe tomatoes;
• 500 g of onion;
• a pound of bell pepper;
• 350-400 g of garlic;
• bell pepper pod;
• salt;
• 125 g of sugar.
How to cook:
1. In washed plums, remove the seeds, fill the fruits with a small amount of water and boil until softened for about 10 minutes after boiling.
2. We shift slightly cooled plums onto a sieve, grind to remove all the skin.
3. Peel the garlic and onion from the husk, remove the seeds and stalks from the Bulgarian and hot peppers.
4. Tomatoes scalded with boiling water, remove the skin from them.
5. In apples, cut the core, cut the skin.
6. Twist in the meat grinder the pulp of red tomatoes, sweet and bitter peppers, onions, apples.
7. Mix the resulting mass with plum puree.
8. Cook adjika for two hours on a quiet fire, not forgetting to stir, so that it does not burn.
9. Add chopped garlic, sugar and salt, cook another 22 minutes.
10. We transfer the finished adjika in hot form to banks, roll up.
4. Adjika spicy with apples and nuts without cooking
Ingredients:
• kilogram of bell pepper;
• one green apple;
• head of large garlic;
• three pods of chili pepper;
• 250 grams of peeled walnuts;
• 2 tbsp. l coriander;
• 1 tbsp. l hops-suneli;
• two pinches of cinnamon, salt.
How to cook:
1. Peppers and apples are peeled and chopped by passing through a meat grinder twice.
2. Lightly fry nuts in a hot dry frying pan and grind in a mortar.
3. Peppers and garlic are peeled and chopped in a blender.
4. Mix all the vegetables and walnuts, add salt, coriander and hops-suneli to the mass.
5. Let the mass infuse for half an hour, mix well again and lay it out in dry clean jars.
5. Green spicy adjika with apples without cooking
Ingredients:
• 800 grams of green bell pepper;
• two pods of green hot pepper;
• a bunch of celery;
• two bunches of dill and cilantro;
• two green non-sweet apples;
• 5-6 cloves of garlic;
• 4 tbsp. l oil grows;
• 2 tbsp. l hops-suneli;
• salt to taste;
• 30 g sugar;
• 50 ml of vinegar 9%.
How to cook:
1. Wash celery, dill and cilantro. Drain and grind.
2. We remove the core from apples, remove all seeds from peppers. Cut everything into not too large slices.
3. We transfer vegetables, peeled garlic, apples and herbs to the blender bowl. Grind the mass until smooth.
4. We transfer the resulting mass into a deep container, add salt to taste, pour sugar and suneli hops, pour in sunflower oil and vinegar.
5. Thoroughly mix adjika, insist 10-15 minutes and mix again.
6. We lay out the finished adjika in small sterile jars.
6. Adjika spicy with apples and green tomatoes
Ingredients:
• 2 kg 800 g of green tomatoes;
• 1 kg of red tomatoes;
• 200 g of chili;
• 500 g of bell pepper (red or green);
• 3 pcs. carrots;
• 4 large sweet and sour apples;
• 240 g of garlic;
• 1/2 cup sunflower oil;
• fresh dill, parsley, basil;
• 30-40 g suneli hops, salt.
How to cook:
1. We wash the green tomatoes, remove the skin from them, after keeping the vegetables in boiling water for a couple of minutes, cut the stalks, cut into slices.
2. Sprinkle tomatoes with a small amount of salt, remove for a couple of hours in the refrigerator. So green tomatoes will leave their inherent bitterness.
3. All other vegetables and apples that make up adjika are also peeled and peeled, and chopped.
4. Pass through the meat grinder red and green tomatoes, sweet and bitter peppers, carrots, apples, garlic.
5. Add salt, hops-suneli, sunflower oil. Mix.
6. Cook the resulting aromatic mass over low heat, stirring for about 1 hour 10 minutes.
7. Rinse the greens thoroughly and cut them very finely. Add it 5-7 minutes before the end of cooking.
8. We spread the sharp adjika on the banks, roll up.
Hot adjika with apples - tricks and cooking secrets
• Garlic and chili peppers add spice to adjika. And if garlic does not require special skills for cleaning and chopping, then with pods of hot pepper should be handled carefully so as not to accidentally get burns to the hands and mucous membranes. Rinse, peel and grind the chili should be in gloves, while working with the vegetable, you should not touch the eyes, nose, and other parts of the body, too. Be careful with the airways: work in a well-ventilated area. After all necessary procedures, be sure to wash your hands with soap.
• Adjika, cooked without cooking, is especially useful: it stores all the vitamins and minerals of vegetables and herbs used. But for such a product to be stored for a long time, more salt should be used - it is an excellent preservative. Usually such adjika is not eaten in its pure form, it is added when preparing various dishes, which means that you should be careful with the amount of salt when using the workpiece later.
• When cooking, do not close the pan with a lid, since moisture from vegetables and apples will evaporate faster, adjika will be respected and turn out to be thick and saturated.
• Be sure to sterilize jars and lids before rolling. This simple procedure will contribute to the long-term storage of adjika.
• If you use spices and herbs, then carefully consider their choice when purchasing. They should be fresh, not stale, have a pronounced not moldy aroma.
• Spicy adjika, albeit insanely tasty and has a large number of vitamins, this seasoning is not recommended for everyone. It should be abandoned for those who suffer from any diseases of the gastrointestinal tract, diseases of the stomach, those who have digestive problems. Also, it can not be eaten by children and people in old age. And even for a healthy person it is better to use acute adjika in its pure form not on an empty stomach and only as an addition to the main dish.
