Adjika apple is an excellent sauce that will be an addition to pasta, cereals, potatoes, meat and, in principle, to any products (there are even recipes for first courses with the addition of this sauce). The taste of adjika is spicy, sweetish-spicy, it is in the 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 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 will be useful to familiarize yourself with some of the features of traditional adjika.
Tendencies of cooking adjika from tomato and apples
Apples and even tomatoes were not always on the list of required ingredients for adjika. Initially, the 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 transformed, adapted to domestic tastes and preferences. As a result, adjika became tomato, and numerous spices, other vegetables and even fruits add to its taste. The most popular tomato companion is 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.
Attention! It is better to choose Antonovka from domestic varieties for making adjika with apples for the winter.
In addition to apples, bell peppers, carrots, zucchini, and onions can be added to the recipe. And herbs will add piquancy: parsley, basil, coriander, dill and others.
All the ingredients for adjika must be chopped using a conventional meat grinder, this is how you get small lumps of vegetables characteristic of the sauce. The blender is completely unsuitable for these purposes, since it breaks vegetables into a homogeneous puree - the taste of adjika will be completely different.
After boiling, the sauce is ready for use: it can be eaten fresh or closed for the winter.
Traditional recipe for adjika with apples
This recipe is rightfully considered one of the simplest. It is especially loved by those housewives who have very little free time, as the sauce is prepared quickly and easily.
For adjika for the winter you need to take:
- two kilograms of tomatoes;
- a kilogram of sweet pepper;
- 0.5 kg of sweet and sour apples;
- 0.5 kg of carrots;
- the amount of hot pepper in adjika depends entirely on how spicy is loved in the family (on average, it is about 100 grams);
- garlic needs a couple of heads;
- a glass of refined oil;
- salt and ground black pepper are added to taste.
Important! For the preparation of the sauce, it is recommended to use red bell pepper, as it goes well with the main ingredient of adjika - tomatoes. Although the color of the vegetables does not affect the taste of the dish, this is just a matter of aesthetics.
Traditional adjika should be cooked in the following sequence:
- 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.
- Grind all products with a meat grinder. Add spices according to the recipe.
- Put the sauce in a deep bowl and cook for about 2.5 hours, stirring constantly. The fire should be as low as possible.
- 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-pour boiling water over them for sterilization.
Attention! If you take products in the specified proportion, the output should be six half liter jars of sauce, that is, three liters of product.
Quick cooking adjika with apples
An even simpler technology, which will be especially appreciated by lovers of fresh sauce, although such adjika can be safely preserved for the winter. The products used are as follows:
- apples, bell peppers and carrots are taken in equal proportions;
- 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 a spicy taste);
- the amount of garlic also affects the pungency and piquancy of the sauce, a few heads should be enough;
- salt is needed at the rate of 1 spoon per 3 kg of tomatoes;
- sugar is put in twice as much as salt;
- the same rule applies to vinegar;
- sunflower oil - no less than a glass.
Cooking a quick adjika is simple:
- The apples are peeled and cored.
- It is also recommended to peel tomatoes and other products.
- Cut vegetables and apples into convenient pieces (so that they go into the neck of the meat grinder) and chop.
- All products are placed in a saucepan with a thick bottom and cooked for 45-50 minutes.
- Then add the necessary spices, if provided - put greens. The sauce needs to be boiled for another 5-10 minutes.
- In order for the garlic aroma to be bright and rich, it is recommended to add this ingredient at the very end of the adjika preparation. So the essential oils of garlic will not have time to evaporate, and all its beneficial properties will be preserved in full.
- Now adjika with apples can be rolled into sterile jars for the winter.
Advice! If the adjika is cooked at one time, in a small amount, you do not have to dirty the meat grinder, but use a regular grater. This will maintain the familiar texture of the sauce, unlike with a blender.
It takes no more than an hour to prepare the sauce with apples according to this express recipe, which will be very appreciated by busy housewives.
Sour-spicy adjika with apples for the winter
Adjika, the recipe for which is presented below, is distinguished by a pronounced pungency, as well as a piquant sourness. The sauce is good for both common side dishes and meats, and can be used as a seasoning for poultry dishes. The poultry meat is a little dry, and the acid from the adjika 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;
- a 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 hot pepper pods;
- 5 tablespoons of salt (no slide).
Cooking the sauce, like the previous recipes, is not difficult at all. This requires:
- Prepare all ingredients: wash, peel, remove stalks and seeds.
- Grate vegetables and apples or grind them with a household meat grinder.
- Put the resulting mass in an enamel bowl and simmer for about 50 minutes.
- After that add spices, mix the adjika thoroughly.
- Cook for another 15-20 minutes, stirring constantly with a spoon or wooden spatula.
- It is also best to put the garlic at the end of cooking so that it does not lose its flavor. After that, the adjika is thoroughly mixed again.
- You can put the sauce in sterilized jars and roll them up or cover them with plastic lids.
Important! For any acidic food, such as tomatoes and apples, you should only use enamel dishes and wooden spoons or spatulas. Metal parts can oxidize, which will spoil the taste of food and make it unsafe for your health.
Adjika with apples and tomatoes without preservation
It is not necessary to use a seaming key to prepare a winter snack or sauce. This adzhika recipe is also characterized by the fact that tomatoes are completely absent in it - they are replaced by sweet bell peppers.
The ingredients you need are the following:
- Bulgarian pepper - three kilograms;
- hot pepper - 500 grams;
- equal amounts of carrots and apples - 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 (a mixture of these herbs is good).
It takes a little longer to cook this sauce than the previous ones, but the bottom line is worth it. The output should be about five liters of adjika with apples.
They prepare it like this:
- Everything is thoroughly washed and cleaned.
- Both types of pepper are passed through a meat grinder.
- Apples and carrots should be grated on a coarse grater.
- Chop the garlic with a press or chop finely with a knife.
- The greens are chopped with a knife as small as possible.
The peculiarity lies in the fact that you do not have to cook this adjika - it is enough to 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 a pungent taste.
Recipe for winter adjika with tomatoes and herbs
The exclusive taste of this sauce is provided by the large amount of greens. Otherwise, adjika is similar to all other recipes. You will need:
- 500 grams of sweet pepper;
- a kilogram of tomatoes;
- 2 carrots;
- three pods of hot pepper;
- one large apple;
- a bunch of cilantro and basil;
- head of garlic;
- 1 tsp salt;
- 2 tbsp granulated sugar;
- 2 tbsp 6 percent vinegar;
- 2 tbsp refined oil.
You can grind tomatoes for such ajika with a blender. This greatly simplifies and speeds up the whole 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 the state of puree. The rest of the vegetables, as usual, are ground in a meat grinder.
All chopped food is loaded into a saucepan and stewed for at least 40 minutes with constant stirring. Greens, spices and garlic are added 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 savory taste. In this case, you need to cook adjika in a slightly different way than is customary.
You will need products in the following quantities:
- tomatoes - 10 pieces of medium size;
- apples - 4 pieces (it is better to take green ones, they are more sour);
- red dessert wine - 250 ml;
- large hot pepper - 1 pod;
- red paprika - 1 piece;
- hot chili sauce - a teaspoon;
- granulated sugar - 200 grams;
- salt - to taste (on average, two tablespoons come out).
Now we need to describe in detail the technology for preparing this special adjika from tomatoes and apples:
- All vegetables and apples are thoroughly washed.
- The apples are cored and peeled off.
- Cut apples into cubes, cover with sugar and pour a glass of wine there.
- A bowl of crushed apples is placed on low heat and boiled until they have absorbed all the wine.
- All other ingredients are cleaned and cut into small pieces.
- 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).
- All ingredients are mixed with applesauce and boiled for about a quarter of an hour, at the end add hot peppers, chili and paprika.
- After removing the adjika from the heat, leave it under the lid for 10-15 minutes so that the sauce is infused.
- Now you can roll adjika into jars.
Attention! This sauce also keeps well in the refrigerator. This is very convenient, as adjika with apples and wine tastes good as a sauce, it can also be used for spreading on bread. It's good when such a product is always at hand.
Cook adjika according to at least one of the described recipes - this will be enough to love this sauce with all your heart, and cook it again every year!