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:

1. Wash all the fruits thoroughly. Remove seeds from bell and hot peppers. Cut out the stems of the tomatoes. Chop the garlic.
2. Peel the apples from skins and seeds. To make the spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
3. Cut apples, carrots, tomatoes, bell and hot peppers into pieces and pass through a meat grinder.
4. 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.
5. 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.
6. 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:

1. 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 remove the seeds and white inner membranes and fibers from the pepper. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.
2. Wash all vegetables thoroughly and let the water drain.
3. We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
4. 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.
5. 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 immediately.
6. 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.
7. In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
8. While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
9. 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.
10. 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:

1. Wash all vegetables thoroughly. We cut it into pieces that will be convenient to grind.
2. We pass the vegetables through a meat grinder or grind them in a food processor.
3. Place the mixture into a saucepan. Place the hot pepper cut in half and seeded.
4. The amount of pepper depends on your love for spicy taste.
5. Only you know how hot the seasoning should be. This is exactly how much pepper you use.
6. Add salt and sugar to the pan. Pour in vegetable oil.
7. Add the garlic and vinegar to the pan at the end of cooking.
8. 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.
9. 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?
10. 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.
11. 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:

1. Wash the tomatoes and cut into two parts.
2. Peel the garlic and divide into cloves.
3. Also core the apples, remove the seeds from the peppers, and peel the carrots.
4. Pass everything through a meat grinder. except garlic. It is better to chop it finely.
5. Place the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
6. 10 minutes before the end of cooking, add chopped garlic and stir.
7. 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:

1. Tomatoes, bell peppers, apples and carrots are thoroughly washed, cleared of seeds and seeds, cored, and cut into small pieces.
2. 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.
3. 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.
4. 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:

1. Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. Peel the carrots, wash them and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for the greens.
5. 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.
6. Place everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, adding them at the very end of cooking.
8. Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
9. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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:

1. Wash the bell peppers and apples properly.
2. Dry it. Cut out the core of the apples and peel the peel.
3. We also peel the pepper.
4. Grind the chopped apples and peppers in a meat grinder or blender.
5. Add twisted garlic to the apple-pepper mixture and mix everything together.
6. Sugar, salt and vinegar are also added there.
7. The resulting mixture is left to stand overnight.
8. After this, the seasoning can be put into jars; closed jars are well stored all winter in the refrigerator.
9. 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:

1. Wash the vegetables and apples, peel them, and pass them through a meat grinder with a fine grid.
2. 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.
3. Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
4. 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.
5. 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 snack sits, the spicier and richer it will be.
6. 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.
7. 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:

1. 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.
2. 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.
3. All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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:
9. 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:

1. 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.
2. 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.
3. 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!
4. 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.

With ripe apples and red tomatoes it can be an excellent sauce for meat dishes. This savory preserve has not only excellent taste and aromatic qualities, but also a lot of other advantages.

Despite the established recipe for adjika, cooks and housewives often prefer to prepare this seasoning with the addition of apples. The apple perfectly complements the spiciness of the seasoning, making it not just piquant, but also sweetish. It is also worth noting that tomato, which is part of adjika, gives it not only a pleasant reddish tint, but also fills it with juiciness.

It’s worth knowing: real adjika is a thick paste that can be stored for a long time due to its vigorous composition, which contains a large amount of hot pepper and salt (preservative).

Prepare the necessary ingredients

For adjika sauce you will need an ascetic set of ingredients that can be found in the kitchen of almost any housewife. According to the standard recipe, garlic is always used as the basis, which should be a lot, about 70% of all dry spices. Apples will give you that same, beloved, sweet and sour taste. Tomatoes, juicy and ripe, make an excellent base.

For real adjika sauce, you definitely need fresh hot pepper; about 20% of it is needed. Salt should be only 5% and the same amount of ground black pepper.

How to cook adjika with apples and tomatoes for the winter

Among all the recipes, this one is the most loved among experienced cooks. This option is ideal for the winter season, when you especially want to season the meat with sweet and sour adzhika. This homemade seasoning turns out to be quite spicy, with a sweetish aftertaste.

The required products are tomatoes - you need about three kilograms of them. The best varieties of apples are white filling or Antonovka - 2-2.5 kilograms, 10 young carrots, as well as 5-6 hot chili peppers. Additionally, dried dill or parsley, 5-6 heads of garlic, about one glass of granulated sugar, 200 milliliters of sunflower oil, 2 tablespoons of vinegar, salt to taste will be useful.

It’s worth knowing: in order for adjika to be stored for a long time, it is recommended to sterilize the jars by any convenient method before twisting.

Step-by-step preparation:

1. The first thing you need to do is cut the skin off the apples, remove the core from them; the peel is simply removed from the carrots. Remove the seeds from the hot pepper. For connoisseurs of vigorous adjika, it is better not to remove the grains from the peppers.
2. Vegetables and herbs are chopped - not so important - through a meat grinder or blender. The vegetable mass is laid out in a saucepan with thick walls, which is placed over medium heat and brought to a boil. Cook vegetables for approximately 1 to 2 hours.
3. Grind the garlic through a garlic press. When the vegetable mixture has been boiled for a sufficient amount of time, add salt, sugar, pepper, oil and vinegar, and add grated garlic. Additionally, boil the adjika for 10-15 minutes.
4. Fill the prepared jars with adjika, close and roll up.

Boiled with carrots and vinegar

Thanks to carrots, adjika acquires a beautiful golden hue. Carrots also add a certain sweetness and juiciness to the dish.

For carrot adzhika you need 1 kilogram of red ripe tomatoes, preferably soft. It is recommended to use young, juicy carrots; they need, like tomatoes, 1:1. The recipe also includes 10-12 heads of onions, half a kilogram of sweet bell pepper. Apples successfully complement the dish - you need 10 of them. Additional ingredients - 4-5 heads of garlic, 2 chilies, oil, vinegar, salt and sugar 3 tablespoons each.

1. Grind vegetables and fruits into a puree, place in a saucepan and put on the stove to cook. Bring vegetables and apples to a boil. It is recommended to cook them for 20 minutes.
2. Then add butter, sugar, salt and cook the dish for half an hour.
3. At the last stage of cooking, add 2 tablespoons of vinegar.
4. The seasoning is distributed into jars and sealed with lids.

Spicy, with hot pepper

Fans of the popular spicy Caucasian cuisine will certainly appreciate this adjika with the addition of red hot chili pepper. It is the bitter varieties of peppers that make the seasoning truly vigorous and spicy!

Pepper is the main product; it must be hot. Chili will do - about one kilogram. To make the seasoning strong, you need garlic - 5 heads will be enough. An apple will add sourness to the seasoning; 5-6 pieces of the sweet and sour variety will be enough. The necessary spices are coriander (a couple of spoons), 100 grams of salt, preferably rock salt, suneli hops, walnut powder. And, for better preservation, add 2 tablespoons of table or apple cider vinegar 9%.

Cooking steps:

1. Before you start cooking, it is recommended to place red hot peppers on the windowsill for 3 days. This is necessary so that it wilts slightly. Then it needs to be cleared of seeds and roots. Grind in a blender along with garlic cloves and apples.

Important: if you need very spicy adjika, then it is better not to remove the grains from the hot pepper.

1. Crush coriander seeds and suneli hops in a mortar. According to individual preferences, you can add some dill, fennel and saffron seeds to the spices.
2. All components of the dish are mixed well with each other, salt and vinegar are added to them. The result is a thick, vigorous paste, which can become the basis for preparing other types of adjika.
3. Distribute the seasoning into sterile jars and roll up the lids. It is advisable to store such adjika paste in a cool, dry place.

Recipe without vinegar

Adjika without the addition of vinegar is no less popular. It tastes practically no different from the one in which this ingredient is present. An important product in adjika is pepper, preferably strong, and hot chili. You need about 200 grams of it. Sweet tomatoes make adjika juicy and give it a reddish tint - you need 2-3 kilograms of them.

Additional vegetables - sweet bell pepper (about 1 kilogram), young carrots - 10 pieces, 200 grams of garlic cloves. Apples, ideally, should be sweet and sour (1 kilogram). For seasoning you need 200 milliliters vegetable oil, 2-3 tablespoons rock salt, 100 grams of sugar, herbs.

Preparation:

1. Pass the prepared and peeled vegetables and apples through a meat grinder. Pour the mixture into a stainless saucepan or cauldron, bring to a boil and cook for 1-2 hours. It is advisable not to use a lid when cooking so that excess liquid evaporates.
2. Add sugar, salt, vegetable oil, finely chopped hot peppers and herbs. To stir thoroughly. Cook for about 20 minutes.
3. Pour the prepared seasoning into clean jars and roll up the lids.

With added wine

The wine gives adjika a pleasant spicy, refined note - the seasoning is simply finger-licking good! This adzhika perfectly complements game or poultry meat dishes. The classic recipe always includes tomatoes. The tomatoes must be ripe and soft - you need 10-12 of them. Antonovka apples or white filling (4-5 large fruits) will also perfectly complement adjika.

For piquancy, it is recommended to add chili pepper or jalapeno - 1-2 pods. Dry red or semi-sweet table wine is suitable, one glass is enough. Also, in addition to salt (3 tablespoons) and sugar (200 grams), spices, for example, suneli hops, saffron, coriander, are added to taste.

1. Tomatoes and apples are crushed to a homogeneous puree. Then they are poured into a saucepan and cooked over moderate heat. Bring them to a boil and then simmer for 1 hour.
2. Add additional ingredients: finely chopped hot pepper, wine, salt, sugar. Boil for an additional half hour.
3. The finished adjika is poured into clean jars and covered with lids.

Method without preservation

The option for preparing adjika without seaming is practically no different from methods with preservation. The only thing is that you need to take into account a number of features:

• if a decision was made to prepare adjika without seaming, then the jars should be washed and wiped clean in advance;
• It is recommended to store the seasoning in the refrigerator;
• Chili pepper or jalapeno will ideally preserve the product. Garlic can also be preserved well with vegetable oil.

Preparation without cooking

The recipe without any heat treatment greatly simplifies the preparation of adjika. To prepare it, you will need standard ingredients for adjika sauce. Among the above recipes, you can choose the one you like and prepare adjika in a cold way.

It is worth noting: preparation without cooking means that all products are passed through a blender and kneaded into a homogeneous paste.

The ingredients are thoroughly mixed with a wooden spatula, covered with a lid and left on the table for 2-3 hours. Then you need to mix them again and pour the adjika into sterile glass jars.

In a slow cooker

Modern housewives prefer to cook adjika not only on the stove, but also using a multicooker. This method is original in that the “Stew” program is set, and the vegetable mixture is cooked for 60 minutes, after which spices and garlic are added to it.

Multicooker– an ideal option for busy housewives, because adjika will be cooked at a certain temperature and specified time.

The taste of the seasoning will not be inferior to that prepared on a gas stove. One bonus of this type of cooking is that possible burning of the adjika is eliminated.

Raw, with added garlic

It is quite easy to prepare apple adjika without any heat treatment. First, you should prepare all the necessary ingredients from the above recipes. The apples recommended for the recipe are Antonovka, white filling. The best variety of garlic for adjika is domestic, preferably from your own garden.

The secret of this seasoning is in thoroughly grinding the products to a homogeneous substance. It is recommended to add vegetable oil and vinegar to the mixture. Raw adjika, just like during heat treatment, is distributed into sterile jars and stored in the refrigerator.

Sweet

Adjika gets its sweet taste from fruits, such as plums or apples. Additional sweetness is achieved with carrots and sugar. Sweet adjika is recommended to be used as a dressing for borscht and stew, and also, instead of sauce, for meat or puree.

To prepare sweet adjika you will need red tomatoes - approximately 2-2.5 kilograms. It is best to choose sweet and sour, soft apples; about 600 grams will be enough. You will need 3 large carrots, 2 heads of garlic, 1 red hot chili pepper or jalapeno, sunflower vegetable oil. Bulk ingredients: suneli hops (1 tablespoon), sugar - 350 grams, salt, pepper to taste. With plums

Plum adjika will be an original additional appetizer for game, poultry, potatoes, buckwheat porridge with a side dish.

You need to prepare 1 kilogram of sweet plums, 10 apples, 500 grams of tomatoes, 100 grams of garlic, 2 pods of hot pepper. It is also worth preparing salt, pepper, sugar and butter in advance according to individual taste. First of all, the seeds are separated from plums and apples. All products are ground and placed in a saucepan. They should be cooked over moderate heat for 2.5 hours.

When all the vegetables and fruits are cooked, you need to add butter, salt and sugar to them. Boil everything for 20 minutes and roll into jars.

With eggplants

For such a delicious adjika snack you will need: 3 kilograms of fresh tomatoes, bell peppers - 10 fruits, 5 juicy apples, 3 heads of garlic, 2.5 kilograms of eggplants. You also need jalapeno pepper - 2 pods, 3 tablespoons of salt, 2 tablespoons of sugar. For azhdika you need unrefined sunflower oil - 2 tablespoons and 1 tablespoon of vinegar 9%.

Mix vegetables and apples, feed eggplants into a puree, and set to cook. Eggplants are cut arbitrarily and added to the pan when the remaining ingredients boil. Cook everything together for half an hour. Lastly, butter, sugar, salt, and vinegar are added. Seal adjika in sterile jars.

How to store it correctly

To prevent adjika from fermenting and mold from appearing in it, it is recommended to place it in a cool, dark place. A reliable option for storing the workpiece is a cellar, but a refrigerator may also be suitable. The main preservatives are salt and vinegar. A sufficient amount of these ingredients helps preserve adjika and extend its shelf life.

It is worth remembering that real seasoning is practically impossible to waste, since it is very spicy. Also, some housewives recommend adding half a tablet of acetylsalicylic acid to one 0.5 jar. This trick will help preserve adjika even at room temperature.

Conclusion

Adjika with tomatoes and apples will become an indispensable winter snack, provided that it is prepared correctly step by step. If you have all the necessary ingredients, it will be easy to prepare this seasoning even for those who decide to do it for the first time.

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 intended, 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

1. 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.
2. 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.
3. Add salt, sugar, butter, mix, then put on the stove.
4. 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!
5. 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.
6. 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

1. 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.).
2. 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.
3. Now put the tomatoes, apples and onions into the pan. Pour tomato juice into them (from the store or homemade).
4. Bring the contents of the pan to a boil, then reduce the heat and simmer until the volume of juice is reduced by 50%.
5. 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.
6. 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.
7. 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

If you liked the material, be sure to share the link to this article on social media. networks. Bon appetit and good mood!

What adjika is in its original sense, everyone seems to have forgotten. Not only am I incompatible with apples, bell peppers and carrots - even with tomatoes! Meanwhile, culinary liberties often yield interesting results, so we seemed to agree: yes, adjika is a spicy dish that contains salt, hot pepper and garlic. Yes, everything else is recipes based on the famous Caucasian sauce. But let’s call them adjika for convenience too? Said and decided.

Today we will try fruit adjika. Apples, tilting the sour taste (tomatoes and vinegar) towards the sweet spectrum (bell peppers, carrots) create a new balance and an excellent accompaniment to meat and meatless dishes. The variety of apples can be any, but do not be afraid to take sweet fruits - this will not spoil the adjika.

Other ingredients in the recipe are tomatoes, bell peppers and carrots, hot peppers and garlic. You can add horseradish root and celery stalks, as well as herbs. Apple adjika goes well with red basil, celery leaves, and parsley. Salt and sugar enhance the taste, don’t neglect them!

On a note

1. To make adjika with apples and tomatoes thick for the winter, choose a variety of tomatoes that is not juicy, but fleshy. If there are none, you can first boil the tomato for 20-30 minutes, and then, when it thickens, add all the other ingredients.
2. Hot peppers can be added to adjika in two ways. Or throw its halves without seeds directly into the pan (as I did) and cook along with other vegetables until tender, then throw away the pod that has given up its juices. Or, grind the pepper in a meat grinder along with all the products.

Cooking time: 1 hour / Yield: 3 cans of 0.5 l

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

Preparation

Big photos Small photos

Recipes for the most delicious homemade adjika without cooking and with cooking:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, Her Majesty the queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, let’s start with the simplest recipes and gradually complicate them.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

• half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
• a good bunch of cilantro, preferably collected during flowering,
• a small bunch of young dill sprigs,
• a bunch of parsley leaves,
• 5 heads of garlic,
• 3 tablespoons khmeli-suneli,
• a glass of coarse salt,
• You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean everything, wash it, dry it. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

An invention of Russian chefs. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

• very ripe tomatoes kilogram,
• horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
• a couple of hot red chili pods,
• a couple of heads of garlic
• spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4 pieces,
• sweet pepper, preferably red 5 pieces,
• garlic 10 large cloves,
• onions 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

Let's do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Lastly, add the oil and mix thoroughly.
4. Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

• large, very ripe tomatoes 3kg,
• large carrots 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• sugar half a glass,
• half a cup vegetable oil,
• half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

1. Wash everything, clean it, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, obtaining thick tomato juice with pulp.
3. In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
5. Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• half a kilogram carrots,
• half a kilogram of sweet pepper,
• tomatoes a kilo and a half,
• peeled garlic glass,
• ground red pepper 2.5 tablespoons,
• glass of vegetable oil,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is very simple:

1. As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic,
• kilogram of pepper-paprika,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles on home preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods,
• a glass of vegetable oil,
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar,
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. For greater sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• half a glass table vinegar,
• half a cup vegetable oil,
• sugar half a glass.

Preparation:

1. Wash and dry the ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1 kg plums, preferably unripe or cherry plums,
• 15 good cloves of garlic,
• 2 hot chili pods,
• 5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
• a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt a small table spoon,
• half a glass of sugar.

Preparation:

1. Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
2. Chop the plums, peppers and all the herbs in a food processor.
3. Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and cook for another three minutes.
5. Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with lightning-fast preparation!

• Sweet pepper-paprika kilogram,
• a quarter cup of apple cider vinegar,
• Ten cloves of garlic
• two hot chili pods,
• half a kilo of shelled walnuts,
• spoon of salt (tablespoon),
• half a glass of sugar.

Process all vegetables as standard - peel and rinse. Chop into dust in a food processor. Add vinegar, salt and sugar. Boil for 15 minutes and immediately put into jars and roll up the lids. Cool under the fur coat upside down. Store in a cellar or refrigerator.

half a kilo of onions and sweet peppers,

2 chili pods,

half a glass of vegetable oil.

a bunch of cilantro and basil,

10 cloves garlic

lemon,

a tablespoon with a small top of salt.

Preparation:

1. Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition for all of us famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Right here I’ll tell you some general rules when preparing adjika, so as not to repeat them in each recipe, and I’ll highlight them in italics:

• Wash vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish!
• Be sure to sterilize the jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to wear gloves when handling hot peppers to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!