Do you like adjika? Spicy, aromatic, sour or sweet, tasty-tasty? Without which it seems fresh and fried meat, and stewed potatoes, and all other dishes. If so, then our today's article is for you!
Vegetable pleasure
The very adjika that we eat with such pleasure in the winter, in fact, has little in common with the original source - a burning salty seasoning, the homeland of which is the Caucasus. Mountain peoples make it from
hot pepper, garlic, herbs, walnuts. Naturally, you should put a little seasoning in the dishes, and you won’t put such a delicacy on bread. Another thing is adjika with apples and tomatoes! An excellent appetizer, it is suitable as a salad, and as a dressing for borscht, soups, gravy. The main condition is that all products should be only of high quality: bell peppers are well ripened, fleshy, without bitterness. If adjika with apples and tomatoes is being prepared, then take tomatoes only of sugary varieties, thin-skinned, and the fruits are sour or sweet and sour. Be sure to use herbs and spices. As for the spiciness, sugar and salt, here you can already experiment and choose a ratio of components that makes your adjika with apples and tomatoes turn into a real pleasure and a rich source of vitamins.
Recipe Seven
The name of the recipe is not accidental. From it you can learn how to cook a spin from the most complete set of vegetables and spices. Such adjika with apples and tomatoes also includes onions, garlic, Bulgarian and hot peppers, carrots. And salt, sugar, vinegar, vegetable oil. Aromatic herbs include dry dill, cilantro, and ground coriander or cinnamon. The vinegar provided for in the recipe should not be taken in table, but in fruit, natural. So, take 3 kg of tomato, remove the stalks and scroll through the meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, also scroll. Grind 1 kg of onion and garlic, 500 g of hot pepper (chilli) in the same way. Finely chop a bunch of dill or parsley. Mix well the resulting mass and put on fire. Let it boil, tighten the fire and cook for about 3 hours, stirring occasionally. Then put the pelvis to one side and start cooking again in a day. Boil again, add 3 tablespoons of salt and 5 sugar, pour a glass of vegetable oil and simmer again for 2 hours. At the very end, pour half a glass of vinegar, stir. Without removing from heat, pack in sterilized jars and roll up. If the resulting appetizer seems too sweet to you, then take on the recipe Adjika with apples and tomatoes without carrots.
Instant recipe
In the culinary directories are the different compositions of the described dishes. Like experienced hostesses, there are always 3-4 options for its preparation. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then this is done in this way. Pass through a meat grinder 1 kg of tomatoes, one and a half kg - bell pepper, 400 g of apples and the same amount of onion. Pour a half cup of oil and add salt. Cook on medium heat for about 50 minutes, stir so that it does not burn. During this time, chop the garlic (300 gr), put it in adjika. Pour in 100 grams of vinegar, add a pinch of coriander, chopped bay leaf or a mixture of “hop-suneli”. Stew for another 5-7 minutes and lay directly in the heat of heat in cans. Roll up, turn upside down, wrap up the spin, and after a day put on a shelf in the pantry. If such adjika seemed sour to you (tomatoes, peppers, apples give little sweets), add a little sugar, although it is not provided for in the recipe.
Adjika from green apples
As already mentioned, it is recommended to put apples of sweet varieties in the appetizer, especially since you have to add vinegar to the dish to preserve canned food. However, in cooking there are many recipes for the use of acidic fruits. Due to them, the hostess can either significantly reduce the amount of vinegar, or even exclude it from the recipe. For example, here is such adjika from tomato, apples, carrots. For it, you need: 2 kg of tomatoes, bell peppers or lettuce - a kilogram, the same amount of carrots, onions and green, sour apples. For sharpness, add 2-3 pods of hot pepper (red). Add salt, put on the stove, cook for 40 minutes without boiling. Then put the garlic (enough 100 g chopped), cook for 5 minutes and roll it boldly, the preservation will stand all winter and will not go bad!
Adjika from tomatoes and peppers
This dressing is almost perfect and indispensable if you need to cook the first or second dish. The
composition of adjika is very simple: in an meat grinder, scroll equal amounts of bell pepper (preferably red) and tomatoes. Pour 2.5-3 tablespoons of salt, and you can with a slide. As well as half a teaspoon of citric acid, a handful of allspice and hot peppers in peas. Boil the mixture for 10-15 minutes. Put the ground garlic (200-250 gr), mix, put hot in jars and cover.