Adjika is a collective recipe, every nationality, but what is there, almost every village in the Caucasus and Transcaucasia is proud of its truly correct sauce.
There is nothing strange in this; barbecue and pilaf exist, perhaps, no less. They are often served with spicy seasoning.
Adjika from tomatoes and garlic with apples - general principles of preparation
• Spicy tomato and garlic sauce with apples is prepared by chopping vegetables and fruits with or without boiling.
• Vegetables and apples are preferable to take well-ripened and unripe, without signs of spoilage and rot. Before use, they are washed well and dried dry. Required cleanings are washed again after this.
• Grind vegetables and apples in a meat grinder, grater or food processor. This is done before cooking or after it.
• Hot pepper gives spice to any adjika, usually it is used without seeds, but if you want to get a hotter sauce, the seeds are not removed.
• Garlic saturates adjika with its aroma and gives additional pungency. It, like other vegetables, is crushed and added 5-10 minutes before cooking is complete. If you do this earlier, the aroma will disappear when boiled.
• Spices are laid with garlic, so that they have time to open. They are added to taste or according to the recipe.
• Adjika from tomatoes and garlic with apples can be stocked for the winter, if it has undergone appropriate heat treatment. Boiled sauce is still hot packaged in sterile jars that are suitable in volume and rolled up with boiled lids, while observing all the rules of preservation. Raw adjika has a short shelf life. Even keeping such a sauce in the cold will not save him from souring.
Thick homemade adjika from tomatoes and garlic with apples - "Spark"
Ingredients:
• five kilos of ripe tomatoes;
• 2 kg of sweet pepper;
• 1 liter of vegetable oil, frozen out;
• chilli (red) pepper - 300 gr.;
• 2 pounds of carrots;
• 300 gr. peeled garlic;
• 2 pounds of sweet and sour apples.
Cooking method:
1. Cut the tomatoes in half. Often inside the tomatoes you can see a light hard pulp - you need to remove it too.
2. Cut the sweet pepper lengthwise, remove all the entrails from the peppercorns, together with the seeds, rinse each half again to wash off their remains.
3. Process hot peppers in the same way. But, if you want adjika to be sharper - leave the seeds, cut only the stem.
4. Peel carrots and apples. Cut root vegetables into small pieces, and cut the apples into four slices and remove seeds from them along with the seed box.
5. Grind all prepared vegetables with a meat grinder, and, shifting into one large container, mix.
6. Through the press, squeeze the garlic into the vegetable mixture, add oil and table salt. Stir well again and place the container on medium heat.
7. Once the vegetable mass boils, lower the heat a little and cook for 2 hours with a slight boil of the vegetable mass. Do not forget to stir, otherwise the sauce will burn.
8. Without cooling down adjika, pack in sterile glass containers and seal tightly with seaming lids, rolling them with a special key.
Adjika from tomatoes and garlic with apples and herbs without cooking
Ingredients:
• a pound of ripe tomatoes;
• one kilogram of fleshy sweet pepper;
• a small bunch of parsley;
• three pods of large hot pepper;
• three small heads of garlic;
• a bunch of dill;
• two large apples.
Cooking method:
1. For sweet and hot pepper, cut the stems. Then cut the peppers in half and carefully select the seeds from them. Wash the halves under running water and dry well.
2. For parsley with dill, cut the coarse stems. Sort out the greens, wash each branch individually with cold water, and lay them on a towel so that they dry well.
3. Peeled apples cut into slices and remove the middle with seeds.
4. Pass all the vegetables through a large grill in a meat grinder. Grind garlic in the same way.
5. Finely chop dill and parsley with a knife or also twist in a meat grinder.
6. Mix all the crushed ingredients in one large container, adding salt to your taste.
7. Arrange adjika in clean, preferably sterile containers and close with boiled plastic lids. Keep seasoning in the refrigerator only.
Adjika from tomatoes and garlic with apples and vinegar
Ingredients:
• Antonovka apples - one kilogram;
• ripe large tomatoes - 2.5 kg;
• one kilo of carrots;
• 200 gr. garlic
• seven hot peppers;
• 200 gr. Sahara;
• a glass of ordinary 9% vinegar;
• refined sunflower oil - 1 tbsp .;
• a kilo of fleshy sweet pepper;
• a quarter cup of salt.
Cooking method:
1. Cut the peel from carrots and apples, peel the husk from garlic. Cut the carrots into medium-sized rings, chop the garlic cloves or grate into the smallest chips.
2. From the seeds of both varieties, select the seeds by cutting the peppers in half.
3. Cut the tomatoes into large slices. Remove the stalks and dense white flesh that is often found in tomatoes.
4. Cut the apples into large slices and remove the seeds; do not remove the peel.
5. Grind apples, carrots, hot and sweet peppers with a meat grinder. Stir the vegetable mass well and boil it over low heat for one hour.
6. After this, cool slightly, add salt, chopped garlic, granulated sugar, mix.
7. As soon as the salt and sugar dissolve well, pour vinegar with vegetable oil into adjika. Mix well and pack in clean jars again. From above, pour a little high-quality sunflower oil into each and cover with lids, but do not seal them tightly.
Spicy adjika from tomatoes and garlic with apples and wine for the winter
Ingredients:
• green sour apples - 4 pcs.;
• one pepper of sweet fleshy pepper (red);
• ten fleshy tomatoes;
• hot pepper - 1 pc. or a spoonful of hot pepper sauce (such as Chili);
• head of garlic;
• a glass of sugar;
• a glass of dry wine;
• three tablespoons of salt, without a slide.
Cooking method:
1. Peel the sweet peppercorns from the seeds and cut them into pieces together with the tomatoes.
2. If you add fresh hot pepper, chop it with a knife as well, rub the garlic with small chips.
3. Peel and cut apples into large slices, cut seeds from them. Then put the fruit in a deep pot and pour the wine so that it almost completely covers the pieces. Stew apple slices over low heat until softened, i.e. about 7 minutes.
4. Temporarily remove the pan from the heat and beat its contents with a mashed blender. You can just grind it with a fork or knead a nibble.
5. Add all the minced vegetables along with the garlic to the applesauce. Pour in sugar, mix thoroughly and, salting, return the pan to medium heat.
6. Bring to a boil, stirring constantly, and after boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.
7. Interrupt the vegetable mass with a blender to a clearly noticeable "smoothness" and put on the fire again. Constantly stirring to form as little foam as possible, boil for 25 minutes.
8. Cork the hot adjika in sterile jars and clean until completely cooled under the covers, turning containers on the covers.
Adjika from tomatoes and garlic with apples and nuts for the winter
Ingredients:
• 300 grams of hot pepper;
• ripe tomatoes - 2.5 kg;
• kilogram of juicy sweet pepper;
• 420 gr. walnut kernels;
• kilo carrots;
• 300 gr. very hot garlic;
• kilogram of apples;
• white salad onions - 1 kg;
• 300 gr. fresh parsley and dill.
Cooking method:
1. Peel the husk from onion and garlic, cut the stalks from the peppercorns and select the seeds. Cut the apples in half and cut the core out of the halves. Peel the carrots, wash the greens, cut the stems and dry thoroughly.
2. Cut all prepared ingredients into small pieces and grind in a meat grinder with nuts and herbs.
3. Add salt to taste, stir well and put on medium heat. As soon as the vegetable mass boils, lower the heat and simmer for two hours on minimum heat. Stir the vegetable mixture from time to time so as not to burn.
4. Put the boiled, thickened adjika into sterile containers, and tightly seal with metal lids.
Tangerine adjika made from tomatoes and garlic with apples
Ingredients:
• 2 kg of large tomatoes;
• five large carrots;
• a kilogram of apples, any sweet and sour variety;
• kilogram of bell pepper;
• five onions;
• three middle horseradish roots;
• 5 gr. dry savory and marjoram;
• 80 gr. fine salt;
• 9% table vinegar - 80 ml;
• 100 ml of refined oil;
• garlic - 100 gr;
• 300 gr. hot pepper.
Cooking method:
1. Peel the vegetables, remove the seeds and wash them well, dry and cut into small pieces.
2. Cut the apple pulp into centimeter cubes, be sure to remove the seeds.
3. Grate horseradish with a medium grater, and garlic - fine.
4. Tomatoes, carrots, onions and peppers, pass through the middle grill in a meat grinder or kill with a food processor, mix.
5. Put the tomato-vegetable mixture on a small fire and pour chopped apples and horseradish into it. Stirring occasionally, so as not to burn, boil for an hour with a slight boil.
6. After that, salt, add sugar and all spices. Stir thoroughly and continue cooking, boiling until the desired density.
7. Five minutes before cooking, add crushed garlic and pour vinegar, mix well.
8. Without removing the containers from the fire, spread the finished adjika into the prepared glass containers and tightly roll the lids. Leave the cans upside down until cool. Then turn it over, shake the containers slightly so that the mass settles to the bottom, and put it in a storage place.
Adjika from tomatoes and garlic with apples - cooking tricks and useful tips
• When handling pulp of hot pepper, wear gloves on your hands. This will help prevent burns from accidentally touching hands that are wet from the juice and with their eyes, or other delicate parts of the body.
• The cooked adjika can be prepared for long-term storage. To do this, pack the sauce in sterilized jars and roll them with tin lids.
• Was the cooked adjika not sharp enough? Add ground red pepper to it and bring the sauce to the desired sharpness.
• For cooking adjika without cooking, you should take only high-quality vegetables and fruits, they should not be overripe. The surface should be smooth and even, without any damage or traces of rot. If there are even minor affected areas - put these vegetables and fruits aside or prepare the sauce from them by cooking.
• The cooked tomato adjika made with garlic and apples is stored only in the refrigerator or in the cold cellar. At high temperatures, it quickly soups.
