Adjika from green tomatoes for the winter

In winter, the body especially needs vitamins. You can replenish them with hot sauces and seasonings served with meat and fish dishes. If you have a jar of adjika, even a slice of bread tastes better. Fragrant and spicy adjika raises tone and mood.

Everyone is used to the fact that this spicy sauce is made from ripe red tomatoes and peppers. Adjika green is still a rare dish on the table of Russians. But in vain. Adjika from green tomatoes is a surprisingly tasty preparation for the winter. It is easy to prepare it, and, most importantly, you do not need to sterilize the jars. Many housewives do not like this process. We offer you several recipes to choose from. Try to cook, you won't regret it.

Recipe options

Adjika is based on green tomatoes. Very often, gardeners do not know where to put them. Even the smallest specimens will be used. After all, they simply cannot blush, they cannot be preserved. But for adjika just right. Recipes differ not only in the number of ingredients, they have a different composition.

The first recipe - adjika for the winter "Obedenie"

What ingredients will you have to stock up on in advance:

• green tomatoes - 900 grams;
• sweet apples (color does not matter) - 2 pieces;
• onions - 1 large onion;
• sweet bell pepper - 3 pieces;
• hot pepper - 1 piece;
• granulated sugar - 3.5 tablespoons;
• salt - 1 tablespoon;
• vegetable oil - 6 tablespoons;
• table vinegar 9% - 3.5 tablespoons;
• garlic - 1 head
• various herbs (dry) - 1 teaspoon;
• black pepper (peas) - 0.5 teaspoon;
• mustard seeds - a quarter teaspoon.

Cooking progress

1. We thoroughly rinse all vegetables and fruits intended for harvesting, changing the water several times. Lay out on a towel to dry. Then we start cutting.
2. Cut out the place where the stalk was attached from the tomatoes. We also cut out the slightest damage. We choose tomatoes in which seeds have already appeared.
   
3. Apples can be peeled, but not necessary. Cut each fruit into quarters. So, it is more convenient to cut the core with seeds and plates. Then we cut each quarter into 4 more parts.
4. Chop the peeled onion into large pieces.
5. Remove the husk from the garlic, cut off the bottom and rinse the cloves.
6. Remove the stalk from peppers, select seeds and partitions, cut into small slices. You need to clean and cut hot peppers with gloves so as not to burn your hands.
7. Put vegetables and apples in a bowl and grind with a blender (a meat grinder is also suitable).
8. Spices together with herbs can be put whole or pounded in a mortar. This is already the taste of the hostess. Salt and sugar at once, pour in vegetable oil and vinegar.

The cooking process takes 40 minutes, we put the pan on low heat. There is no need to be afraid of the appearance of a large amount of liquid. During the cooking process, the adjika from green tomatoes will begin to thicken. Moreover, the color will change to yellowish green.

When hot, we put the fragrant adzhika "Obedenie" in sterile jars. Turning the lids upside down, cover with a blanket or fur coat. When the seasoning cools down, put it in the basement or refrigerator for storage.

Second recipe with original taste

This version of adjika, which is made from unripe tomatoes, is highly appreciated by gourmets. It's all about the sweet and sour taste, bright color and Caucasian spices.

The recipe is rich in ingredients, but they are all available:

• green tomatoes - 4 kg;
• hot pepper (chili can be used) - 250 grams;
• ripe red tomatoes - 500 grams;
• sweet bell pepper (green!) - 500 grams;
• garlic - 300 grams;
• carrots (medium) - 3 pieces;
• sweet and sour apples - 4 pieces;
• vegetable oil - 125 ml;
• rock salt - 5 tablespoons;
• hops-suneli - 50 grams;
• dill leaves, basil and parsley to taste.

Cooking rules

1. We select green tomatoes, put them in a basin and pour over boiling water. We take out, let it dry. Remove the stalk and the place of its attachment from each tomato. Cut into slices. Sprinkle the workpiece with salt, cover with a towel and set aside for 6 hours, after which we pour out the resulting juice. Thanks to this procedure, green tomatoes will not taste bitter. Grind in a meat grinder in a separate bowl.
2. As soon as the adjika base is ready, we start working with the rest of the ingredients. We wash and peel carrots, both types of peppers, apples, red tomatoes, garlic. Cut them into small pieces and scroll them in a meat grinder. You will have a green adjika in tomato sauce. Use a thick-walled saucepan for cooking.
3. Add suneli hops, oil and salt to the resulting mass. Stir and let it brew for 30 minutes.
4. Add green tomatoes and cook with constant stirring for 60 minutes.
5. At this time, we wash the greens, dry them on a towel and chop finely. Add green twigs just before the end of cooking.
6. Boil adjika from green tomatoes for another 2 minutes, transfer to jars.

Third recipe

Another version of the delicious unripe tomato sauce.

What do you need:

• green tomatoes - 3 kg;
• apples - 500 grams;
• turnip onions - 200 grams;
• hot pepper (pods) - 100 grams;
• garlic - 100 grams;
• ground black pepper - ½ teaspoon;
• paprika - ½ teaspoon;
• salt - 60 grams;
• granulated sugar - 120 grams;
• table vinegar - 1 glass;
• vegetable oil - 100 ml.

Easy to cook

1. Green tomatoes and apples need to be washed, tails removed, and apple cores and cut into small slices. Peel the garlic and onion, wash and chop as fine as possible. To chop the garlic, crush it on a board with a knife: it will cut easily.
2. Remove stalks, seeds and partitions from peppers, cut into small cubes.
3. Transfer all prepared ingredients to a saucepan, crush slightly so that liquid comes out. Put adjika on low heat and bring to a boil. During this time, the volume of the liquid will increase.
4. Stir constantly so that the contents of the pan do not burn. Cook adzhika from unripe tomatoes for the winter within half an hour.
5. Vegetables should become soft, boil well. Unplug the stove and let the contents cool slightly to make it easier to beat adjika with a hand blender. When you get a homogeneous mass, you need to cook it. If you wish, you can skip whipping, then you will get adjika in pieces, as in the photo.
   
6. It remains to add ground pepper, paprika, vinegar and vegetable oil. And also salt and pepper adjika. Cook for no more than 10 minutes.
7. Arrange in jars while the green tomato seasoning is hot and seal hermetically.

Here's another recipe:

Conclusion

A fragrant and tasty adjika made from unripe tomatoes - a sauce suitable for any dish. Many people like to spread it on a slice of brown bread. Yummy!

If you have not yet believed in the uniqueness of green tomato adjika, reduce the amount of ingredients and cook all three options. So, you will find out which one is yours. Good luck!

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