Adjika with apples, tomatoes, carrots and peppers

16.09.2018 Winter blanks

Adjika with apples, tomatoes, carrots and peppers will be a favorite sauce and seasoning for those who like spicy. See how to cook it in our recipe with a step by step photo.

When preparing adjika with vegetables, such an appetizer can be safely called a sauce, because the consistency is very similar to traditional sauces. If you are familiar with real Georgian adjika, which is ground from hot pepper with garlic and salt, you get a real seasoning that you just can’t spread on bread.

There are many ways to cook adjika, and the housewives learned to cook it from a wide variety of vegetables and fruits. Original adjika is obtained if, in addition to classical vegetables, some fruits are added to it, namely plums or apples. Today we will consider cooking adjika with apples. It turns out that not only delicious pies are obtained from apples, but also sauces that are in harmony with meat or fish. Such adjika is perfectly stored all winter, and if you decide to make such a sauce for the next party, then simply exclude such a preservative as vinegar.

For winter storage, you can’t do without vinegar, so roll up cans of adjika for the winter, be sure to put them in a dark place so that the sun does not fall on the sauce. Today we will cook adjika to make the vegetables softer and more tender. If you like seasonings, then you can add a little hops-suneli to adjika, here the decisive factor is your taste preferences. Adjika vegetables should be fresh and tasty. Tomatoes choose juicy and ripe. For adjika we will use both sweet and hot chili peppers. We also take garlic for pungency.

Ingredients:

500 grams of red tomato,
200 grams of sweet pepper
200 grams of sour apples,
1 chili pepper
150 grams of carrots,
30 grams of garlic
30 grams of sugar
10 grams of salt
20 grams of table vinegar (9%),
30 grams of vegetable oil.

How to cook adjika with apples, tomatoes, carrots and peppers

We wash the tomatoes and scroll them in a meat grinder.

We also grind carrots, sweet peppers, apples, chili and garlic in a meat grinder. When we start working with hot pepper and garlic, you can wear gloves so as not to burn the mucous membranes. The blank for adjika is ready, let's move on to the spices.

chop the carrot, bell pepper, apples, chili and garlic in a meat grinder

Add salt and granulated sugar to adjika, stir until the crystals begin to dissolve.

Pour in the butter and put it out to the fire. We make a small capacity and simmer for 40 minutes, sometimes stirring so that the vegetables at the bottom do not burn. When adjika is boiled, pour in the vinegar, stir well and turn off the heat.