Adjika - a collective recipe, every nation, so that there, almost every village in the Caucasus and Transcaucasia is proud of its truly correct sauce.
There is nothing strange in this, kebabs and pilafs exist, perhaps, no less. They are often served with spicy seasoning.
Adjika of tomatoes and garlic with apples - general principles of cooking
• Spicy tomato and garlic sauce with apples is prepared by grinding vegetables and fruits, with or without further boiling.
• Vegetables and apples are preferable to take well ripened and unripe, with no signs of spoilage and rot. Before use, they are well washed and dried dry. Demanding cleaning is washed again after this.
• Grind vegetables and apples in a meat grinder, grater or food processor. This is done before cooking or after it.
• Spicy pepper gives a sharpness to any adzhika, usually it is used without seeds, but if you want to get a sharper sauce - the seeds are not removed.
• Garlic saturates adjika with its aroma and gives extra spice. It, like other vegetables, is crushed and added 5-10 minutes before the end of cooking. If you do it before, the aroma will disappear with boiling.
• Spices are put together with garlic so that they have time to open. They are added to taste or according to the recipe.
• Adjika of tomatoes and garlic with apples can be stored for the winter, if it has undergone appropriate heat treatment. Boiled sauce is still filled with hot sterile jars in suitable volume and rolled up with boiled lids, while observing all the conservation rules. Crude adjika has a short shelf life. Even storing such a sauce in the cold will not save it from souring.
Thick homemade adjika from tomatoes and garlic with apples - “Spark”
Ingredients: • five pounds of ripe tomatoes;
• 2 kg of sweet pepper;
• 1 liter of lean, frozen oil;
• chilli bitter (red) pepper - 300 gr .;
• 2 kilo 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 the bright hard flesh - you need to remove it.
2. Cut the sweet pepper lengthwise, remove all entrails from the pepper seeds and rinse each half together with the seeds to wash off their remnants.
3. Process hot pepper in the same way. But, if you want adjika to be sharper - leave the seeds, cut only the stem.
4. Peel the carrots and apples. Root vegetables cut into medium-sized chunks, and cut the apples into four slices and remove the seeds from them together with the seed box.
5. Grind all prepared vegetables with a meat grinder, and, shifting into one large container, mix.
6. Through the press, push the garlic into the vegetable mixture, add oil and salt. Stir well again and put the container on medium heat.
7. As soon as the vegetable mass begins to boil, lower the heat slightly and cook with a slight boil of the vegetable mass for 2 hours. Do not forget to stir, otherwise the sauce will burn.
8. Without cooling the adjika, pack into sterile glass containers and seal tightly with sealing caps, rolling them with a special key.
Adjika from tomatoes and garlic with apples and greens without cooking
Ingredients:
• a pound of ripe tomatoes;
• one kilogram of fleshy sweet pepper;
• a small bunch of parsley;
• three large hot pepper pods;
• three small heads of garlic;
• a bunch of dill;
• two large apples.
Cooking Method:
1. In sweet and hot peppers, cut the stalk. Then cut Percini in half and carefully select the seeds. Wash the halves under running water and dry well.
2. In parsley with dill cut rough stems. Sort through the greens, wash each sprig separately with cold water and place on a towel so that they dry well. 3. Peeled apples cut into slices and remove the middle of the seeds.
4. Pass all the vegetables through a large grill in a meat grinder. Chop the garlic in the same way.
5. Finely chop the dill and parsley greens 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. Spread the adjika into clean, preferably sterile containers and close with boiled plastic covers. Store seasoning only in the refrigerator.
Adjika from tomatoes and garlic with apples and vinegar
Ingredients:
• apples Antonovka - one kilogram;
• ripe large tomatoes - 2.5 kg;
• one kilo of carrots;
• 200 gr. garlic;
• seven hot pepper;
• 200 gr. Sahara;
• a glass of ordinary 9% vinegar;
• refined sunflower oil - 1 tbsp .;
• kilo of fleshy sweet pepper;
• a quarter cup of salt.
Cooking Method:
1. Cut the rind from carrots and apples, peel the garlic from the garlic. Cut the carrots into medium-sized rings, crush the garlic cloves or rub into the smallest chips.
2. From the peppers of both varieties, select the seeds by cutting the peppercorn along in half.
3. Slice tomatoes into large slices. Remove the stem and white dense flesh, which is often found in tomatoes.
4. Cut the apples into large lobules and remove the seeds, do not remove the peel.
5. Grind apples, carrots, hot and sweet peppers with a meat grinder. Mix the vegetable mass well and boil it over low heat for one hour.
6. After that, slightly cool, add salt, chopped garlic, granulated sugar, mix.
7. As soon as salt and sugar are well dissolved, pour vinegar with vegetable oil into adjika. Again, mix well and pack in clean cans. Pour some high-quality sunflower oil on top of 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 sweet pepper perchina (red);
• ten meaty tomatoes;
• hot pepper - 1 pc. or a spoonful of hot pepper sauce (for example, “Chile”);
• garlic head;
• a glass of sugar;
• a glass of dry wine;
• three tablespoons of salt, no slides.
Cooking Method:
1. Peel the sweet pepper from the seeds and cut into pieces together with the tomatoes.
2. If you add fresh hot pepper, it is also chopped with a knife, rub the garlic with small chips.
3. Peel and cut the apples into large slices, cut the seeds out of them. Then put the fruit in a deep pan and cover it with wine so that it almost completely covers the pieces. Extinguish the apple slices on low heat until softened, i.e., about 7 minutes.
4. Temporarily remove the pan from the heat and smash its contents into a puree with a blender. You can simply rub with a fork or knead tolkushkoy.
5. Add all the chopped vegetables to the apple sauce along with the garlic. Add sugar, stir well and, after salt, return the pan to medium heat.
6. Bring to a boil, stirring constantly, and, boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.
7. Kill the vegetable mass with a blender until well-marked “smoothness” and put it on fire again. Constantly stirring to form as little foam as possible, boil for 25 minutes.
8. Cork the hot adjika into sterile jars and remove to full cooling under the blanket, turning the containers on the covers.
Adjika of tomatoes and garlic with apples and nuts for the winter
Ingredients:
• 300 grams of hot peppers;
• ripe tomatoes - 2.5 kg;
• kilogram of juicy sweet pepper;
• 420 gr. walnut nucleoli;
• kilo carrots;
• 300 gr. very hot garlic;
• kilogram of apples;
• white salad onion - 1 kg;
• 300 gr. fresh parsley and dill.
Cooking Method: 1. From the onion and garlic peel off the husks, cut the stalk of the peppercorns and select the seeds. Cut the apples in half and cut the cores out of the halves. Peel the carrots, wash the greens, cut the stems and dry thoroughly.
2. Cut all the prepared ingredients into small pieces and grind in a meat grinder along with nuts and herbs.
3. Salt to taste, stir well and put on medium heat. As soon as the vegetable mass begins to boil, lower the heat and simmer on low heat for two hours. Stir the vegetable mixture from time to time so as not to burn.
4. Spread boiled, thickened adjika into sterile containers and seal hermetically with metal lids.
Adzhika core of tomatoes and garlic with apples
Ingredients:
• 2 kg of large tomatoes;
• five large carrots;
• kilogram of apples, any sweet and sour variety;
• kilogram of bell pepper;
• five onions;
• three medium 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 vegetables, remove seeds and wash well, dry and cut into small pieces.
2. Cut apple pulp into centimeter cubes, be sure to remove the seeds.
3. Horseradish rub with a medium grater, and garlic - fine.
4. Tomatoes, carrots, onions and peppers, skip through the middle grate in a meat grinder or perebeyte food processor, mix.
5. Put the tomato-vegetable mixture on a small fire and add chopped apples and horseradish to it. Periodically stirring 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 down to the desired thickness.
7. Five minutes until cooked, add crushed garlic and pour in vinegar, stir well.
8. Without removing the container from the fire, spread the finished adjika into the prepared glass containers and roll up hermetically with lids. Leave the jars upside down until cool. Then turn over, slightly shake the container so that the mass settles to the bottom, and remove to the storage location.
Adjika from tomatoes and garlic with apples - cooking tricks and helpful tips
• When handling hot pepper, wear gloves to your hands. This will help prevent burns caused by accidental contact of wet hands with eyes, or other delicate parts of the body.
• Cooked adjika can be prepared for long-term storage. To do this, pack the sauce in sterilized jars and roll them up with canning lids.
• Cooked adjika was not spicy enough? Add ground red pepper into it and bring the sauce to the desired sharpness.
• For adzhika cooking without cooking, you should take only high-quality vegetables and fruits, they should not be overripe. The surface must be smooth and even, without any damage and no signs of rot. If there are even minor affected areas, set these vegetables and fruits aside or cook the sauce from them by boiling.
• Tomatoes with garlic and apples that have not been cooked after cooking are stored only in the refrigerator or in a cold cellar. At high temperatures, it quickly turns sour.
