Adjika with apples and tomatoes for the winter: the best recipes with photos. Adjika with apples for the winter - the best recipes are finger-licking spicy Adjika with apples recipe

step by step recipe with photos

Delicious adjika with apples and tomatoes for the winter will be an excellent addition to meat and fish dishes, side dishes and snacks. If you wish, you can make it slightly spicy or hot. Apples for adjika should be sour or sweet and sour, tomatoes should be ripe and fleshy. When chopping hot peppers, be careful - wash your hands, knives and boards thoroughly after contact with them, and never rub your face. To grind the ingredients, you can use a meat grinder - this will allow you to achieve a certain “graininess” of adjika, but if you use a food processor, then do not overdo it and turn the vegetables into puree, turn on low speed and turn it off after a couple of minutes.

Ingredients

For 6 liters:

3 kg tomatoes
2 kg sweet pepper
1 kg apples
1/4 cup salt
150 g sugar
150 ml table vinegar 9%
150 ml vegetable oil
2-3 hot peppers
1 stack garlic

Preparation

1. Wash all the vegetables thoroughly, remove the core from the apples, cut the tomatoes into several parts, cut out the stalk of the pepper and remove the seeds. Remove the peel from the garlic.

2. Grind vegetables and apples using a food processor or meat grinder in this order. First, apples, tomatoes and bell peppers, pour into a saucepan.

3. Place the pan on the fire and wait until it boils, then cook over low heat for 15 minutes, stirring.

4. In a blender, grind the peeled garlic and pieces of hot pepper, along with the seeds, but without the stalks.

5. After 15 minutes of cooking adjika, add vegetable oil, preferably one that is odorless.

6. Now pour in 9% table vinegar, add sugar and salt, stir.

7. After 5 minutes, add the garlic and pepper mixture to the adjika, mix gently and cook for another 3 minutes.

8. Pour hot adjika into sterilized jars.

9. Tightly screw the jars with the blanks with sterile lids, turn them upside down and wrap them until they cool completely. Adjika stores well in a cool, dark place.

Note to the hostess

1. Apples passed through a meat grinder will immediately begin to darken. There is no need to take emergency measures by spraying them with any food acid: they will still change color after mixing with the rest of the ingredients and due to heat treatment. To preserve their vitamins, doing this is also pointless.

2. You can cook adjika in an enamel pan if you are confident in the complete integrity of its coating. Kitchen utensils that have been used for at least six months are sure to have microcracks in the enamel. When interacting with the components of this workpiece, a reaction will occur that is undesirable for both the cookware itself and the products. Modern metal ceramics are absolutely safe in this regard; moreover, during simmering of ground vegetables, the thickening mass cannot burn to the bottom and walls of such pots and stewpans. Many people stew complex vegetable mixtures in cast iron roasting pans, which is quite acceptable.

3. If the garlic-pepper slurry splashed from under the screw of the immersion blender gets on your skin, a noticeable burn can easily be avoided by immediately rinsing the affected area under a cold stream. It is much worse when a burning drop ends up on the mucous membrane of the eye, and this happens. The first measure is again rinsing, the second is placing Oftagel under the eyelid or instilling Systane.

For adjika we use sour or sweet and sour apples. We wash them thoroughly and carefully remove the peel with a knife, as the peel can spoil the taste of adjika. Then, cut out the core and remove the seeds. After that, on a cutting board, cut the apples with a knife into small cubes, approximately 2x2. We put them aside.

When choosing tomatoes, you should pay attention to the fact that the tomatoes have a tasty juicy aroma, this indicates the maturity of the vegetable. Take the tomatoes and rinse them thoroughly under cold water. Be sure to remove the skin from vegetables, since tomato skin is poorly absorbed by the body, and in the finished dish it simply spoils its appearance. It will be easier to remove it if you make a small shallow cross-shaped cut at the base of the tomato with a sharp knife; this should be done carefully so as not to cut through the flesh of the tomato itself. 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 curl, drain the hot water and immediately fill them with cold running water. It is very easy to remove the skin from already cooled tomatoes by lightly pulling the curled corners with the blunt side of a knife. Cut the peeled tomatoes into four pieces on a cutting board with a knife and set aside.

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

Take the carrots, rinse them thoroughly under cold water and peel them. Next, rinse again under cold water and finely cut into cubes, approximately 1x1.

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

In a blender, grind sweet and sour apples, peeled and cut into four parts, sweet and hot red peppers, cut into small cubes, and diced carrots into a homogeneous paste-like mass.

And now let's move on to the most important moment. Place the ingredients crushed in a blender into an enamel pan and fill them with vegetable oil, mix everything thoroughly. Next, put the pan on the gas stove and simmer the 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 chopped garlic with a knife and salt to the pan, mix everything thoroughly with a spoon. Let it boil for another 3 - 5 minutes and remove from heat. Roll the hot apple adjika into clean and sterilized jars, turn it over and let it cool. This is how you can prepare adjika from apples for the winter!

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

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings such as sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compositions - they are subjected to heat treatment, after which the tomatoes lose their acid.

Spicy adjika with apples

Ingredients:

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

Cooking method:

Wash all the fruits thoroughly. Remove seeds from bell and hot peppers. Cut out the stems of the tomatoes. Chop the garlic.
Peel the apples from skins and seeds. To make the spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
Cut apples, carrots, tomatoes, bell and hot peppers into pieces and pass through a meat grinder.
Place the resulting crushed mixture in a saucepan and place over medium heat. Bring to a boil, reduce heat to low and simmer, stirring, for 45 minutes.
Add garlic, vinegar, sugar, salt and vegetable oil to adjika. Mix thoroughly and cook adjika for another 15 minutes. Then pour the hot adjika into sterilized jars, cover with lids and roll up.
Spicy adjika with apples prepared according to this recipe will be stored well in a cool, dark place.

Homemade adjika with apples, mild

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place 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 cup

Cooking method:

We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.
We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum 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 cup
vinegar 9% – 50-100 g
paprika – 1 tbsp. spoon
hot pepper – 1 pc.

Cooking method:

If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
Wash all vegetables thoroughly and let the water drain.
We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
In the finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
Transfer the crushed mass to a thick-bottomed bowl or casserole 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 and does not try to burn right away.
Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Adjika with apples and tomatoes for the winter

Ingredients:

tomatoes - 1.2 kg
bell 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:

Wash all vegetables thoroughly. We cut it into pieces that will be convenient to grind.
We pass the vegetables through a meat grinder or grind them in a food processor.
Place the mixture into a saucepan. Place the hot pepper cut in half and seeded.
The amount of pepper depends on your love for spicy taste.
Only you know how hot the seasoning should be. This is exactly how much pepper you use.
Add salt and sugar to the pan. Pour in vegetable oil.
Add the garlic and vinegar to the pan at the end of cooking.
Place on medium heat and bring adjika to a boil. Then reduce the heat and simmer the mixture for about 1 hour. All vegetables should become soft and the mass should be thick.
At the very end, add vinegar and garlic, passed through a press. Boil for another 2 minutes. We definitely try it to adjust the taste: does it have enough spiciness, acidity and sweetness?
We prepare jars with a volume of 0.5 liters or less in advance. We steam them and boil the lids. Fill the container with hot vegetable mass. Seal and turn over. Adjika with apples should turn out quite thick. If yours is liquid, cook it until it thickens.
After the jars have completely cooled, 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 costs well. I usually close this adjika in half-liter jars or smaller ones. And my dad loves to add this adjika to soup and spread it on bread.

Ingredients:

tomatoes - 1.5 kilograms;
apples - 0.5 kg;
garlic - 300 grams;
hot pepper - 4 pods;
0.5 liters of sunflower oil;
bell pepper - 0.5 kg;
carrots - 0.5 kg.

Cooking method:

Wash the tomatoes and cut into two parts.
Peel the garlic and divide into cloves.
Also core the apples, remove the seeds from the peppers, and peel the carrots.
Pass everything through a meat grinder. except garlic. It is better to chop it finely.
Place the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
10 minutes before the end of cooking, add chopped garlic and stir.
Place the hot mixture into sterilized jars and seal with lids.

Abkhazian 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 pod of chili pepper - 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:

Tomatoes, bell peppers, apples and carrots are thoroughly washed, cleared of seeds and seeds, cored, and cut into small pieces.
Then all the ingredients are twisted several times through a meat grinder. Next add vinegar, salt, vegetable oil and cook over low heat for two hours, stirring occasionally.
At the end, add chopped herbs, and let the adjika cool and brew. This recipe is used for preparations for the winter. Place in jars and sterilize, store in a cool, dark place.
This recipe is no longer a variation of the classic recipe.

Spicy adjika with apples

Ingredients:

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

Cooking method:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
We also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash them and cut them into small pieces.
We pass all the ingredients through a meat grinder, except for the greens.
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.
Place everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, 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
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.

Raw adjika from peppers with apples

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

Ingredients:

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

Cooking method:

Wash the bell peppers and apples properly.
Dry it. Cut out the core of the apples and peel the peel.
We also peel the pepper.
Grind the chopped apples and peppers in a meat grinder or blender.
Add twisted garlic to the apple-pepper mixture and mix everything together.
Sugar, salt and vinegar are also added there.
The resulting mixture is left to stand overnight.
After this, the seasoning can be put into jars; closed jars are well stored all winter in the refrigerator.
This adjika complements not only meat but also vegetable dishes very well; 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 prepare? It’s very simple - use a quick recipe for adjika with carrots and apples. You can prepare such a delicious dish, which is also a real storehouse of vitamins, within an hour. Using such a quick recipe, you can make not only preparations for the winter, but also an excellent treat for every day.

Ingredients:

Hot 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:

Wash the vegetables and apples, peel them, and pass them through a meat grinder with a fine grid.
We add tomato paste to the ground mixture; we need it solely to give raw adjika a pleasant red tint that fresh tomatoes cannot give.
Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
We sterilize the jars, then place the prepared Abkhaz appetizer on them, cover the jars with lids and put them in the refrigerator for storage.
You can try your homemade adjika made from tomatoes and apples immediately after cooking, but the dish will not yet have that endurance and sharpness of taste. Remember: the longer the appetizer sits, the spicier and richer it will be.
Every second housewife knows how to prepare spicy raw adjika. There are a huge number of ways to prepare this dish, and the 3 recipes above are just a small part of the possible cooking options.
If you wish, you can add horseradish root, suneli hops, allspice, cilantro and many other spicy ingredients to your spicy appetizer; adjika will only benefit from this, the main thing is not to miscalculate the proportions. In winter, such a treat will also be an excellent remedy for colds.

Armenian adjika with apples

Thrill-seekers - 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, such as regular pickled tomatoes. But my husband and daughter cannot do without it - for bread, with main courses and even with some salads.

Ingredients:

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

Cooking method:

Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). Add bell peppers and ratunda peppers, having previously cleared them of stems and seeds.
Then gradually add hot pepper to our sauce. It is enough to just cut off the tails and leave the core - the seeds of the pepper contain exactly the spiciness that our adjika needs.
All that was left was the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
And then there was a game of taste and your imagination. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste simply work magic with the sauce.
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.
In the stems, leaves and calyxes 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.
That's it, adjika is almost ready. All that remains is to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and skim off the foam.
At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add it 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:
Pour the hot sauce into pre-sterilized jars, roll up and cover 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 adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

For longer storage of sauce made from fresh vegetables, containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies 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 capsicums;
1 heaped tbsp. salt;
3 tbsp. sugar and sunflower oil.

Cooking method:

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal membranes of the hot pepper.
Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.
Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!
Fresh adjika with apples is an excellent addition to meat dishes; it can be added to fresh salads and appetizers; it’s even delicious simply spread on bread and enjoyed as a snack.

On the website, adjika with apples for the winter is presented with recipes with a different selection of products and cooking technologies - finding one that suits you won’t cause any difficulties. The choice is wide: with and without vinegar, with and without heat treatment, with and without sterilization, for storage in the cellar or refrigerator. Start cooking with Khrumka.

The five most commonly used ingredients in adjika recipes with apples:

Most often, apples for adjika are selected sour, in extreme cases sweet and sour, dense, with intact skin. It is better if these are garden fruits and not bought in a supermarket, then the sourness will be ensured. The color of the fruit does not matter: you can take red, yellow, green - but it is better not to mix them, choosing just one.

Here is one of the simple options for preparing apple adjika:

Peel the apples and remove the core. Prepare carrots, tomatoes, sweet and hot peppers.
Grind all vegetables through a meat grinder.
Put the mixture on the fire and cook, stirring, for 40 minutes.
Add spices, salt, garlic and vinegar to the mixture. Cook for 3 minutes and remove from heat.
Place hot into jars and roll up.
Many housewives also add sugar to this adjika to enhance the taste. But it’s better not to do this, make do with the sweetness of apples.

Five of the fastest apple adjika recipes:

tomatoes for apple adjika can be replaced with tomato paste
It’s better to take red bell peppers to make the sauce look more beautiful
for a more delicate consistency, apples and vegetables can be grated on a coarse grater or pureed in a blender
It is better to evaporate excess moisture from adjika during the cooking process or strain it at the end

If you love spicy food and constantly add all sorts of fiery seasonings and sauces to different dishes, then this article was created especially for you! I suggest you partially abandon the usual store-bought hot ketchups, and instead prepare delicious homemade adjika with apples!

And not only to cook, but also to preserve it for the winter in jars, so that at the right time, without going to the store, you can open a jar of spicy, aromatic sauce, homemade, as natural as possible, without unnecessary and dubious additives.

After all, now is the time! The season of fresh vegetables and fruits is passing, and with it the season of winter preparations begins. Preserving vegetables, salads and sauces made from them is simple and even quick.

An article about it was previously posted, but here we will prepare this spicy paste-like seasoning with the addition of apples. Why are apples needed, and what should you expect from such a snack?

Apples add a slight sweetness and aroma, which, in combination with hot pepper, sour vinegar and tomato, salt and spices, ultimately creates a simply wonderful interweaving of flavors! The apple mass makes adjika thicker, more tender, and paste-like.

Below you are offered 3 popular recipes for adjika with the addition of apples, intended for storage in jars for the winter. Choose the option you like, follow the instructions, and very soon you will have several jars of wonderful hot sauce.

Recipes

Adjika with apples, tomatoes, carrots and peppers

A wonderful recipe for adjika with apples, tomatoes and carrots, which is rolled into jars without sterilization, which means that cooking will be as fast and simple as possible.

I would like to note that apples are not the most important ingredient here; on the contrary, each product is good in its own way, and without carrots, this adjika will have a less multifaceted taste. Again, you can adjust the recipe to your preferences if you wish, there are no restrictions.

Ingredients:

Meaty tomatoes – 2.5 kg.
Apples (sour or sweet) – 1 kg.
Bell pepper – 1 kg.
Carrots – 1 kg.
Hot capsicum – 60 g.
Garlic – 200 g.
Sunflower oil (odorless) – 250 ml.
Sugar – 150-200 g (as planned, there is a lot of sugar);
Salt – 40 g.
Vinegar 70% – 1/4-1/2 teaspoon;

How to cook adjika with apples and tomatoes

The first step is to prepare the apples and all the vegetables. We wash the apples, cut off the peel, remove the cores with seeds, stalks, then cut into small slices.

We remove the seeds and cut the sweet peppers, peel and wash the carrots, remove the stems from the tomatoes, then cut them into halves or slices in the same way. We peel the garlic cloves; there is no need to remove the seeds from hot peppers.

All the ingredients have been processed and placed into cups. Now all this needs to be thoroughly chopped.

We pass all the pieces through a meat grinder. This is the kind of homogeneous vegetable mass we need. Garlic and hot pepper should be placed in a separate cup, since they are added at the very end, everything else can be mixed immediately.

If you don’t have a meat grinder, you can try to grate everything on a medium or fine grater. Of course, this will be very troublesome, and the adjika itself will have a different consistency.

We take a large saucepan, put in it the tomato mass, apple, carrot, and also rolled sweet peppers. Mix well and put on the stove. Bring to a boil over low heat, then cook for about 1 hour from the moment it boils.

Don’t forget to come up and stir from time to time so that nothing burns anywhere. The pan should have a thick bottom.

An hour has passed, pour vegetable oil into the pan, add sugar, salt, then add rolled garlic and hot pepper. Stir again and cook over low heat for about 15-20 minutes.

Time is up, now add vinegar. Here is vinegar essence, you only need a little bit of it, a quarter of a teaspoon. If you have table vinegar (9%), then you can add more, about 30 ml.

Stir again, that's it, it's time to seal the cans.

By this time, the jars should already be washed and sterilized, the same applies to the lids for them. Here it is advisable to use small jars; 0.5-1 liter will be just right.

Fill the jars to the brim with hot adjika and immediately roll up the lids. We wipe the jar and check everything for leaks.

Turn the canned adjika over and cover it with a blanket or other thick, dense fabric. After complete cooling, you can transfer it to a place for long-term storage; it should be cool and without light.

On a spicy note, I would also like to advise you to make these. A bright and aromatic appetizer that will perfectly complement any feast.

Recipe for adjika from apples for the winter “finger lickin’ good”

Insanely delicious homemade adjika made from apples and various vegetables. What is the difference from the previous version? Here we cook without tomatoes, but with zucchini. Adjika resembles in appearance, it is just as thick and yellowish, but only with a different taste.

Be sure to try this adjika if you are bored with the usual combinations with tomatoes and peppers.

To prepare you will need:

Zucchini – 5 kg.
Apples – 1.2 kg.
Carrots – 0.9 kg.
Sweet pepper – 1 kg.
Hot red pepper – 220 g.
Garlic – 220 g.
Sugar – 200 g.
Salt – 100 g.
Sunflower oil (odorless) – 500 ml.
Vinegar (9%) – 125 ml.
Ground pepper mixture (optional);

Cooking and rolling without sterilization

Again, we start by cleaning and chopping all the ingredients. Cut the skins off the apples and zucchini and remove the seeds. Peel peppers, garlic, carrots. Next, everything needs to be cut into small slices so that they fit into the meat grinder.
We pass all the chopped vegetables and apples through a meat grinder, put the resulting homogeneous thick mass into the pan in which we are going to cook.
Add salt, sugar, butter, mix, then put on the stove.
Cook over low heat, slowly bring to a boil. After boiling, cook for about 1.5 hours, at the end add vinegar, simmer for another 10 minutes. Adjika is ready!
We place sterile jars nearby and fill them with freshly brewed zucchini-apple adjika. Immediately roll up with sterile lids. I advise you to leave a little for testing.
Turn the jars over and cover them with a thick cloth. Leave them alone until they cool completely.

Adjika with tomatoes and apples (recipe for the winter)

Delicate bright adjika with apples and tomatoes, as well as onions and garlic. There are no other vegetables in the form of carrots or anything else here, so that the taste is as apple and tomato as possible.

The recipe is designed so that adjika is stored in the refrigerator, so vinegar is not needed here.

Ingredients:

Tomato juice – 2.5 l.
Tomatoes – 0.5 kg.
Apples – 0.7-1 kg.
Garlic – 150-200 g.
Onions – 2 heads;
Sugar – 2-3 tbsp. spoons;
Salt – 1-1.5 tbsp. spoons;
Adjika powder (seasoning) – 1-3 tbsp. spoons (to taste);
Vinegar - optional;

Cooking process

As you noticed, in this recipe there are fewer tomatoes. If you wish, you can change the proportions of juice and tomatoes at your discretion (make more tomatoes, less juice, etc.).
Scald the existing tomatoes with boiling water, remove the skin from them, then cut them into slices. Also peel the apples, remove the cores and seeds, and cut the fruits into halves or quarters. Peel, then chop the onion and garlic.
Now put the tomatoes, apples and onions into the pan. Pour tomato juice into them (from the store or homemade).
Bring the contents of the pan to a boil, then reduce the heat and simmer until the volume of juice is reduced by 50%.
The excess moisture evaporated, the mass boiled down and became noticeably thick. Add salt, sugar, adjika seasoning. Squeeze the garlic here. Stir and cook for another 10-15 minutes.
Now all this needs to be turned into a homogeneous mass using an immersion blender. If you don’t have a blender, then you need to grind all the ingredients in any way before you start cooking, so that there is no hassle later.
Fill sterile jars with hot adjika and screw on the lids. Let it cool completely and then put the jars in the refrigerator.

If you plan to store not in the cold, but in conditions closer to room temperature, then at the end of cooking, pour in a few tablespoons of 9% vinegar. Then, as usual, put the sauce into sterile jars.

And here is a video of making apple adjika

Many who want to make apple adjika ask a similar question: “What kind of apples should I take for adjika, what variety, sweet or sour, yellow, green or red?”

In general, you can cook from absolutely any apples, the main thing is that they are normal, fresh, without worms, etc. Even ranetki will do. Here you just need to keep in mind that if adjika is made from sour apples, then this sourness should be compensated for with additional sugar and salt. Conversely, if the apple is too sweet, then there is less sugar and more salt.

In addition to dry powdered spices and seasonings, you can add various aromatic herbs. Cilantro, basil, parsley, etc. All this needs to be thoroughly crushed to a puree. As a result, the taste of adjika will change, and the color of this sauce itself will take on greenish tints.
Walnuts will add a special flavor. Grind them finely and then place them in a common pan for cooking.
Since we make adjika for the winter, in jars, heat treatment is carried out. In general, you can simply mince tomatoes, apples, bell and hot peppers, and garlic. Add a little vegetable oil, salt, sugar, coriander. This mixture can be stored in the refrigerator without problems (but not for too long).

Here is a video example of raw adjika from apples

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