Adjika is a spice native to the Caucasus. Has a rich taste and aroma. Served with meat, complements its taste. The seasoning has migrated to the cuisines of other countries, is prepared by culinary specialists, and has always been a huge success.
If initially adjika was prepared from pepper, garlic and various herbs, now other ingredients are added to it aimed at softening the pungent, pungent taste. These can be tomatoes, sweet or sour apples, carrots, bell peppers.
In the middle lane, where it is customary to make winter preparations, the seasoning is canned for long-term storage using vinegar and heat treatment. But even in the absence of vinegar in the recipe, the blanks are well stored in a city apartment, since the high content of garlic and pepper - natural antiseptics, prevents the development of fungi and microbes.
The appearance of adjika has also changed. Now it is not only a thick red pepper seasoning, but also a tomato sauce with spices, caviar or a vegetable snack. Which have moved from the category of seasoning to the category of independent dishes. And they are served not only with meat, but also with any second courses. Good for a snack with a slice of white or brown bread.
Ways to cook adzhika from carrots and apples for the winter
Adjika from carrots and apples do not have a pungent taste, it turns out to be sour-sweet, no less aromatic and thick. Lovers of spicy, by changing the proportions, can get a seasoning that meets the needs.
Recipe 1 (Basic recipe)
What you need:
- Carrots - 3 pieces;
- Tomatoes - 1.3 kg;
- Table salt - to taste;
- Bitter pepper to taste;
- Bulgarian pepper - 0.5 kg;
- Garlic - 100 g;
- Sunflower oil - 100 g.
How to cook:
- All vegetables and apples should be pre-washed, peppers and apples from seeds, carrots from the top coarse layer. Tomatoes can also be peeled. Do not be lazy and do this procedure: cut the tomatoes and pour over them with boiling, then cold water. After such a contrasting bathing, the skin of the tomatoes is easily removed. Then all the vegetables are cut into pieces of a convenient size for serving in a meat grinder.
- Peel the garlic. Since a lot of garlic will need to be peeled, you can use a tricky method. Divide the garlic into slices, make an incision at the bottom and place in a container with a lid. Shake vigorously for 2-3 minutes. Open the lid and select the peeled wedges.
- Vegetables are minced with a meat grinder, seasoned with sunflower oil. And cook on moderate gas for 40 minutes to 1 hour, stirring occasionally.
Do not use a lid as this will thicken better. Cook in a thick-walled dish, preferably in a cauldron, then the vegetables will not burn. - At the end of cooking, the mass will begin to puff and splatter. It's time to loosely cover the dishes with a lid.
- Chop the garlic. Use a kitchen gadget, such as a mill, to do this. You will need to grind the garlic to a gruel state.
- At the end of cooking, add garlic, salt, bring to a boil again. Focus on your taste. You may need to add salt, you can also add granulated sugar if the taste seems sour.
- The hot mass is laid out in prepared, sterilized jars, immediately sealed, turned over and allowed to cool under a blanket.
- Adjika made from carrots and apples with tomatoes is kept at room temperature in a dark place. A refrigerator is used to store an open container.
The cooking recipe is simple, the most popular, since it is prepared from simple available products and does not require complex preparation. Such adjika can be used as a ready-made sauce for main courses or added to soups and stews.
Recipe 2 (With onions)
What you need:
- Carrots - 1 kg;
- Sour apples - 1 kg;
- Bulgarian sweet pepper - 1 kg;
- Tomatoes - 2 kg;
- Onions - 1 kg;
- Hot pepper - 1-2 pods;
- Salt to taste;
- Granulated sugar - 3 tbsp. l .;
- Garlic - 100-200 g;
- Sunflower oil - 50 g
How to cook:
- Vegetables are washed, peppers and apples are peeled, onions and garlic are peeled. Hot pepper seeds are left by those who love it sharper.
- Vegetables and apples are chopped through a meat grinder, set to cook for 40-60 minutes, stirring regularly.
- At the final stage of cooking, the missing components are reported in the form of chopped garlic, hot pepper, salt, sugar. Adjust the amount of spice to your liking.
- The prepared hot mass is laid out in clean, dry, sterilized jars. They immediately cork it up, place it under the blanket, putting the jars on the lids.
Adjika is stored in an apartment in a dark place. An open jar is in the refrigerator.
Recipe 3 (with pumpkin)
- Carrots - 3 pcs.;
- Sour apples - 3-4 pcs.;
- Red bell pepper - 1 kg;
- Pumpkin - 1 kg;
- Tomatoes - 2-3 kg;
- Hot pepper - 1-2 pods;
- Salt to taste;
- Granulated sugar - 3 tbsp. l .;
- Garlic - 100-200 g;
- Vinegar 70% - 2.5 tsp (100g - 9%);
- Coriander - 1 sachet;
- Sunflower oil - 1 tbsp.;
- Lavrushka - 2 leaves.
How to cook:
- Vegetables are washed, cleaned of seeds, skins, cut into quarters, so that it is convenient to serve in a meat grinder.
8 - The whole mass is placed in a thick-walled pan for further boiling for 40-50 minutes, it may take 1.5 hours.
- A few minutes before the end of cooking, pour in vegetable oil, lay in spices, salt, sugar, vinegar, chopped garlic and hot pepper. They wait for boiling, regulate salt, sugar, pungency.
- They are laid out in prepared jars, rolled up. The workpiece cools upside down under the blanket.
A recipe for those who are not very fond of pumpkin. In adjika, it is not felt, the taste of the preparation has a slightly sourish, turning into a subtle sweetness.
Watch the video recipe for cooking adjika:
Recipe 4 (with Georgian notes in taste)
What you need:
- Carrots - 0.5kg;
- Sour apples - 0.5 kg;
- Bulgarian pepper - 0.5. kg;
- Tomatoes - 1 kg;
- Hot pepper - 1-2 pods;
- Salt to taste;
- Cilantro - 1 small bunch;
- Tarragon (tarragon) - a couple of pinches;
- Garlic - 100-200 g;
- Sunflower oil - 100 g
Procedure:
- Vegetables are prepared: washed, cut into quarters, freed from seeds, chopped through a meat grinder.
- The mass is boiled down for 40-60 minutes.
- At the end, add chopped garlic, herbs, salt, sunflower oil. Adjust the flavor as you like by adding salt or garlic.
- The finished product is laid out in jars for further storage in a dark, cool room.
Southern herbs add an unexpected touch of savory flavor to a familiar dish.
Recipe 5 (With walnuts)
What is required for cooking:
- Tomatoes - 2 kg;
- Onions - 1 kg;
- Carrots - 1 kg;
- Apples of any varieties - 1 kg;
- Bitter pepper - 300 g;
- Bulgarian sweet pepper - 1 kg;
- Walnuts (kernels) - 0.4 kg;
- Table salt - to taste;
- Greens (parsley, dill) - 0.4 kg
- Garlic - 0.4 kg.
How to cook:
- Vegetables and apples are prepared: washed, dried, peeled and peeled. Cut into small pieces for better serving in a meat grinder.
- Pass through a meat grinder. The mass is slightly salted, at the end it will be possible to add salt to taste.
- They put on gas, after boiling, the fire is made moderate and cook for up to 2 hours, stirring constantly.
- Chopped garlic and herbs are added at the end of cooking, waiting for the second boil.
- The hot mass is laid out in prepared jars, covered with metal lids.
- Adjika with walnuts stored in a city apartment in a dark room or basement.
Walnut adds new unusual flavors. Despite the high cost of nuts, it's worth it. Adjika turns out not like everyone else, quite spicy. The pungency can be adjusted by reducing the amount of hot pepper and removing its seeds.
Recipe 6 (Raw without tomatoes)
What you need:
- Bulgarian pepper - 2 kg;
- Carrots - 0.5 kg;
- Apples - 0.5 kg;
- Bitter pepper - 0.3 kg;
- Garlic - 0.2-0.3 kg
- Salt to taste;
- Granulated sugar - 1 tbsp. l .;
- Sunflower oil - 0.3 l;
- Cilantro - 1 bunch.
How to cook:
- All vegetables and apples are washed, peeled and peeled.
- Bulgarian pepper, hot pepper and garlic are cut into small pieces and chopped with a meat grinder.
- Apple and carrots are rubbed on a medium grater.
- Combine all the ingredients by adding seasonings and finely chopped cilantro. Mix everything again until the sugar and salt are dissolved.
- They are laid out in ready-made jars.
Raw adjika is stored only in the refrigerator. Retains a lot of vitamins and minerals, which is especially lacking in the long winter.
Recipe 7 (With zucchini)
What you need:
- Zucchini - 2 kg;
- Carrots - 0.5 kg;
- Bulgarian pepper - 0.5 kg;
- Apples - 0.5 kg;
- Garlic - 0.1 kg;
- Bitter pepper - 0.3 kg;
- Salt to taste;
- Sugar to taste;
- Vinegar 9% - 0.1 l;
- Greens - optional.
How to cook:
- Prepare vegetables for heat treatment: wash, remove seeds and skins, cut into small pieces.
- Grind through a meat grinder or food processor.
- Place zucchini, apples, carrots, bell peppers in a cooking container for half an hour after boiling.
- Then add hot pepper, garlic, salt, sugar to taste, pour in vinegar, bring to a boil, boil for another 10 minutes.
- Divide the finished mass into jars and roll up. Turn upside down, cover with a blanket and allow to cool.
- Adjika is stored in a city apartment in a dark place.
Perhaps it will seem to someone that such a blank is similar to squash caviar, however, the presence of a large amount of hot pepper and garlic in it puts it on a par with adjika.
Recipe 8 (Bonus for those who read to the end)
You will need:
- Green tomatoes - 3 kg;
- Red tomatoes - 0.5-1 kg;
- Bulgarian pepper - 0.5 kg;
- Carrots - 2-3 pcs.;
- Garlic - 200 g;
- Bitter pepper - 0.2 kg;
- Greens to taste;
- Salt to taste;
- Sugar to taste;
- Hmeli-suneli - optional.
How to cook:
- Green tomatoes are washed and cut into slices.
- Bell peppers, carrots, red tomatoes are chopped through a meat grinder.
- Combine with green tomatoes and cook the mixture for 40 minutes.
- Then add chopped garlic, hot pepper, sugar, salt. Bring to a boil again and put in jars.
An excellent recipe for making a culinary masterpiece from green tomatoes based on the basic adjika recipe.
Conclusion
If you have never cooked adjika with apples and carrots, then be sure to do it. Spicy seasoning is a good help for housewives to diversify the winter menu, the ability to keep the summer harvest in a jar. Plus, the variety of recipes allows for creativity, use different ingredients to create a variety of flavors. Adjust the amount of salt and oil, spices and herbs and get your new ones based on the basic recipe, which you will not be ashamed to brag about.
