Adjika with apples and tomatoes for the winter recipe

Good day, dear guests of our site! Today we will prepare adjika from tomatoes for the winter.

In fact, calling this sauce that way is not entirely correct, because real Georgian or Abkhaz adjika is prepared completely differently. To prepare it, only hot pepper is used, which is ground to a puree with salt and spices. But, recently, recipes with the addition of tomatoes are becoming more and more common.

You can prepare adjika in several ways: with and without cooking, with and without sterilization. They also experiment with the ingredients, adding various vegetables or fruits: eggplants, bell peppers, apples, etc. And to add piquancy to the sauce, in addition to hot peppers, garlic or horseradish is used. Below we will take a closer look at several ways to prepare this hot sauce, choosing the simplest and most delicious options.

Spicy adjika from tomato and pepper with garlic without vinegar

If you love fiery snacks, you will definitely like this adjika. Since we will not add vinegar, such adjika will only need to be stored in the refrigerator.

Prepare:

sugar – 50 g;
tomatoes – 1.5 kg;
salt – 1 teaspoon;
garlic – 100 g;
vegetable oil – 200 g;
onion – 250 g;
hot pepper – 4-5 pods;
carrots – 250 g;
sweet pepper – 250 gr.

We will wash and peel the vegetables. Cut the tomatoes into several parts. Carrots in large pieces.

The onion can be divided into 4 parts. We also cut hot and sweet peppers into large pieces.

Grind all the vegetables through a meat grinder.

Add vegetable oil, sugar, salt. Stir and cook, stirring occasionally, for about 3 hours.

Place in sterilized jars and close with lids.

Leave until completely cool. This adjika should be stored in the refrigerator.

Ingredients

tomatoes	2 kg
Bell pepper	1 kg
carrot	1 kg
onion	1 kg
apples (green)	4 things.
hot peppers	3 pcs.
garlic	2 heads
salt	2 tbsp. l.
sugar	4 tbsp. l.
vinegar 9%	100 ml
vegetable oil	200 ml

Adjika from tomato and garlic for the winter - a simple recipe

I like this option for its ease of preparation. Unlike the first recipe, the cooking time is almost halved here.

Required Products:

salt - 1.5 tbsp. l;
tomatoes - 3 kg;
sugar - 2 tbsp. l;
carrots - 0.5 kg;
apple cider vinegar 9% - 50 ml;
sweet pepper - 0.5 kg;
vegetable oil - 100 ml;
apples - 0.5 kg;
garlic - 150 gr;
hot pepper - 2 pcs.

We wash, peel and cut all the vegetables into pieces so that it is convenient to twist them through a meat grinder.

First, twist the garlic and place it separately in a plate. We twist all the remaining vegetables and put the mixture on the fire to boil.

Then turn on low heat and cook for 1.5 hours. Then add vinegar, sugar, vegetable oil, garlic and salt.

Stir and cook for another 10 minutes.

Pour the finished adjika into sterilized jars, screw on the lids and turn over. Wrap them in a blanket or blanket and leave until completely cool.

Adjika recipe from apples and tomatoes for the winter with cooking without sterilization

We put the mixture into jars and roll up the lids. Place a jar that is not full on your finger so that the mixture does not come into contact with the iron lid. You shouldn’t fill it to the very top; many housewives fill it this way and force the lid to close. This is of no use.

I have jars with Euro lids, very convenient. Screw the lid on and you're done. You can take any container, even bottles with caps. There is no need to wrap it up, let it cool in this form on the table. There is no need to turn the jars over either.

Well, this is such a fragrant and tasty seasonal preparation. I have lids with strawberries, I bought a large package, I’ve been using them for 2 years now. But finally it was over, I finished them off. Next time I'll take it with a different pattern.

There were a couple extra spoons left, I cooled it, and my husband ate it with soup and brushed the bread. He said that adjika with tomatoes and apples turned out very tasty. Of course, he lacked spiciness, but despite this, he ate everything. Next time I'll make it spicy.

You can also make different ones, one batch spicy, one medium spicy, just be sure to write the year on the lid and label medium spicy or spicy, so that in winter you can figure out which is which.

You can store it in any dry and cool place, for example, in a closet or cellar. If you store it in an apartment, you can put it on the balcony, or put it in a dark place. Perfectly stored anywhere. In our country, this seasoning does not survive until spring; we eat it in the first half of winter. But until this time it is stored wonderfully.

Here is my video recipe for adjika with carrots, bell peppers, apples and tomatoes, which I prepared last year. This is not raw adjika, but with cooking, but without additional sterilization of the finished product in a pan of water. If you are interested, you can watch the video.

I will be glad if you like the recipe. We really like this vegetable platter. Try it too, I’ll be glad if you rate it. Bon appetit. Happy preparations.

The best adjika recipe for the winter without cooking

This option will appeal to those who prefer snacks made from fresh vegetables without cooking. Another advantage of this recipe is the reduction in cooking time. But such adjika will only have to be stored in the refrigerator, so calculate the free space in advance.

Prepare foods:

sugar - 2 teaspoons;
tomatoes - 1.5 kg;
garlic - 100 grams;
hot pepper - 1 piece;
salt - 1 heaped teaspoon.

Trim the core of the tomatoes, cut them in half or into 4 parts (if large). Remove seeds from hot peppers.

We twist all the vegetables through a meat grinder.

Salt, add sugar and mix well.

Pour into prepared sterilized jars and screw on the lids.

Adjika with apples and tomatoes for the winter (very tasty recipe with carrots)

The mass turns out to be quite thick, it somewhat reminds me of caviar. Indeed, such a piquant and tasty vegetable caviar. Everything about her is in balance.

According to the play, so to speak, I will focus on important points in preparation. Thus, so that you do not make mistakes and prepare delicious adjika with apples at home. A recipe with step-by-step photos will help you.

Ingredients:

600 grams tomato
250 grams of carrots
250 grams of apples
250 grams of sweet bell pepper
1 head of garlic
1 PC. hot pepper
50 grams of sugar
1 teaspoon salt
2 tablespoons vinegar 9%
2 tablespoons vegetable oil (refined)

Let's prepare the food, as I already wrote above, I love ratunda pepper, but it is not ripe yet, I cook from what I have, and later I will add my favorite one. The set of vegetables is quite rich, the taste will be rich.

The seasoning is prepared by chopping vegetables in a meat grinder, or using a blender. How convenient for anyone.

I peel the carrots, be sure to wash them, and chop them. Take a vegetable that is sweet and bright.

Wash the tomatoes, cut out a space near the stem, and cut them into pieces, so it will be convenient to chop.

Take tomatoes that are dense, not juicy, I use the cream variety. They have a thick skin, a lot of pulp inside, and a minimum of juice and seeds.

Wash the peppers, cut them, remove the tail and seeds, and rinse the inside to remove any remaining seeds that may have attached to the walls inside. Again, I grind it so that it is convenient to pass it through a meat grinder, or grind it with a blender.

This pepper is not sweet, the usual herbaceous taste, but the thick-walled ones are more “meaty” and sweet, with a pronounced pepper aroma. It is the meaty varieties that are most suitable for lecho.

I use apples with their skins on, without peeling them. I cut them into pieces, be sure to wash them and inspect them for rotten areas. I’ll say right away that it’s better not to take these. I cut into pieces, cutting out the tails and the middle.

Adjika is usually prepared in the fall, from small vegetables that are a little spoiled or damaged. These are not suitable for storage, but they are great for recycling.

But be sure to cut everything out if you take such vegetables, so as not to spoil the taste of the finished dish.

I peel the garlic. And I put all the chopped vegetables into a bowl, thus preparing them for processing. Don't worry if the apples turn a little dark, that's okay.

But I chop them last, as you may have noticed, so that they don’t darken too much while I process the rest of the vegetables.

Now it's time to use the “miracle” devices, kitchen assistants. I have this blender, the amount of work is not big, I will grind it with it. But you can pass everything through a meat grinder with a mesh with medium holes.

If you use a blender, you don’t need to puree it, we need pieces of vegetables. But not very large.

After grinding, this happens in batches on a blender, I put them in a saucepan with a thick bottom. I have a cauldron, old and good. I put salt. Then you can adjust the amount of dry ingredients to your taste.

I add sugar. I like to create a sweet and sour flavor for the seasoning, but you can add less sugar. Everything is at your discretion. When it comes to such products, it is always difficult to adjust to everyone’s taste. I like sweets, some like salty, and my neighbor likes spicy, so much so that it burns in his mouth. Therefore, I put it according to my taste, you make corrections according to your own.

I add refined vegetable oil and turn on the heat. Naturally, mix everything. Bring to a boil and cook for about an hour over low heat, covered.

When you lift the lid to stir, it is worth stirring periodically, since we are boiling it to the desired thickness. Be careful, as the mass is thick and shoots. Take care of your face and eyes, in a word.

This is how, during the cooking process, adjika from tomatoes with apples and carrots changes its color from more red to orange. The boiling is not vigorous, I opened the lid to stir the mixture. My vegetables are not juicy, and it will take me 1 hour to boil.

To enrich and enhance the taste, many housewives add ground red and black pepper, coriander, dill and parsley, sweet ground paprika and suneli hops. I don't add any spices.

5 minutes before readiness, pour in 2 tablespoons of 9% vinegar. I stir and let it boil for 5 minutes.

While the mixture was cooking, you need to work on the jars. We wash them and sterilize them, as usual, I do this over a kettle. I washed the lids, filled them with water, and after boiling, boiled them for 3-5 minutes. There are different methods for sterilizing containers, use the one you are used to, or whatever is convenient for you.

Adjika from tomato and garlic (St. John's wort) - classic recipe

I want to offer you another wonderful classic recipe for raw adjika. From a given quantity of products it turns out quite a lot. And since in this version it should also be stored in the refrigerator, you can immediately reduce the amount of ingredients.

Prepare:

garlic - 700 gr;
red bell pepper - 2 kg 300 g;
salt - 180-190 g;
tomato (cream) - 2 kg 300 g;
vegetable oil - 200 ml;
hot red pepper - 700 gr;
sugar - 3 tbsp. spoons.

Tomatoes for adjika need to be chosen with a denser structure so that they do not release too much moisture. To remove excess liquid from tomatoes, cut them in half, lightly salt them and leave to stand. Then drain the liquid that appears.

It is also advisable to free sweet peppers from excess moisture. So that it is soft and a little flaccid. To do this, you will need to lay it out on newspaper in advance, cover it with gauze and let it stand for at least a few days. The moisture will gradually leave. This procedure is of course optional.

Since we will be grinding all the vegetables into a meat grinder, cut them as you wish.

Remove the tails from the hot pepper, you can leave the seeds, they give their own flavor (but this is optional).

Twist all the vegetables, add salt and sugar, vegetable oil.

Mix everything very well.

Let it stand for 2-3 hours. Place in clean, sterilized jars.

Screw on the lids and store in the refrigerator.

Adjika with apples “all one at a time”

This recipe has this name because, to make it easier to remember, most of the ingredients are taken one at a time (a kilogram, a glass, a piece) except, of course, for a few products. For example, tomatoes are salted in most sauces, so you need to use more of them. This preparation is perfectly stored until the next apple harvest.

Components:

sour apples - 1 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
hot pepper - 1 piece;
sugar - 1 glass;
vegetable oil - 1 cup;
garlic, squeezed through a press - 1 cup;
rice vinegar - 1 glass;
tomatoes - 2.5 kg;
salt - 3 tablespoons.

Preparation:

Put the garlic in cold water, this will clean it much faster.
Wash the tomatoes and cut them in half. Remove the stem and grate so that the skin remains in your hand. It turns out tomato puree. Place in a thick saucepan where the seasoning will not burn.
Sweet peppers need to be chopped in any way convenient for you. Add to tomato puree.
Grate apples (without skin) and carrots on a coarse grater and place in a saucepan.
Grind hot pepper.
Add sugar, salt and vegetable oil.
Place the pan on the fire. Cook, stirring occasionally, for 40 minutes.
During this time, peel and chop the garlic.
Wash and dry 0.5 liter jars in the oven or microwave.
Add garlic and vinegar to the pan. Stir, let it boil and put into dry jars.
Immediately roll up the lids, turn them over and wrap them in a blanket.

Spicy adjika with apples

This adjika can be added to soup. It has a lot of spices, pleasant sourness and a fiery taste due to hot pepper. This preparation is used in combination with first and second courses and separately as an appetizer.

Components:

tomatoes - 1 kg;
sour apples - 300 g;
sweet pepper - 500 g;
garlic - 50-70 g;
green cilantro - 1 bunch;
sugar - 60 g;
vegetable oil - 1/3 cup;
vinegar 9% - 1/3 cup;
paprika - 1 teaspoon;
dry chili - 1 teaspoon;
black peppercorns - 1 teaspoon;
coriander - 1 teaspoon;
fenugreek - 1 teaspoon;
salt - 1.5 tablespoons.

Preparation:

Apples need to be taken from sour varieties. Antonovka is well suited for this dish. Cut the fruits into slices, remove the seeds and soak in cold water with vinegar or citric acid added. This will save them from darkening.
Cut the tomatoes, remove the stems and place in a blender bowl.
Add apples and peeled peppers there.
Grind everything.
Transfer to any container where the adjika will not burn during cooking.
Add granulated sugar, salt and vegetable oil.
Boil (first over high heat, then reduce) for 40-50 minutes.
Prepare the jars: they must be clean and dry.
Grind the spices in a mortar: black and hot peppers, fenugreek, coriander.
Grind the cilantro leaves and peeled garlic in a blender. Mix with vinegar.
As soon as the mass has boiled and reduced, add spices and garlic mixture with vinegar. Wait until it boils and turn it off.
Immediately transfer to glass jars, turn over and wrap for sterilization.

Preparing adjika at home for the winter: boiled adjika

Recipe 2:

5 kg of tomatoes;
1 kg each of fresh carrots and bell pepper;
up to 10 pcs. hot pepper (to taste);
half a kg of onion;
half a liter bottle of vegetable oil;
up to 7 heads of unpeeled garlic;
salt.

Mix the above ingredients and put on the fire to simmer for a couple of hours. Be sure to stir the adjika so that the bottom does not burn and the sauce does not acquire a bitter taste.

Boiled adjika for the winter without apples

Recipe 3: Grind everything according to the list through a meat grinder, add the required amount of salt and boil on the stove for 40 minutes. Remove from heat and pour in vinegar, after which you can place the sauce in a pre-pasteurized glass container.

1.5 kg fresh red or yellow tomatoes;
1 kg fresh, unpeeled blueberries;
300 g garlic cloves;
1 kg of bell pepper of any size and shape;
3 pcs. fresh hot pepper;
250 ml. sunflower oil;
salt to taste;
100 g vinegar.

Are there a lot of hot peppers left? Find out how to deliciously marinate it in this video.

Homemade adjika from tomatoes for the winter with cooking

Recipe 4:

2 kg 500 g fresh tomatoes;
1 kg of ripe, preferably young, carrots and the same amount of sweet, preferably red or yellow pepper.

Grind the ingredients and pour in one glass of sunflower oil, add sugar and 1/4 glass of salt. It is better to fill an enamel bowl with sauce, put the half-finished adjika on the fire and leave for 1 hour. It must be stirred several times during this time. Wait until the adjika reaches room temperature and add finely and hot peppers to it (you can simply chop it or twist it too).

When the adjika is ready, you can put it in jars and simply cover with lids. It must be stored in the refrigerator.

Recipe 5:

tomatoes 3 kg;
sweet pepper with tails and seeds 3 kg;
garlic 200 g;
black pepper in the form of dried peas 5 pcs.;
citric acid half a teaspoon;
salt 3 tablespoons.

Chop the vegetables using a meat grinder, add spices, salt and citric acid, put on fire for just 10 minutes, then add chopped garlic and you can roll them into jars.