Adjika sweet for the winter

Content

1 Basic Rules
2 Sweet adjika recipes
3 Conclusion

Initially adjika was made from hot pepper, salt and garlic. Modern cuisine also offers sweet variations of this dish. Adjika sweet goes well with meat dishes. It is prepared on the basis of bell pepper, tomatoes or carrots. The sauce is especially spicy when plums or apples are added.

Basic Rules

To get delicious adjika, you should adhere to the following rules when cooking:

the main ingredients of the sauce are tomatoes and peppers;
carrots and bell peppers help to make the taste sweeter;
piquant notes appear in the sauce after adding spices and herbs;
when processing raw vegetables, more nutrients are retained;
for winter blanks, it is recommended to subject the components to heat treatment;
for cooking vegetables, choose an enamel container;
the resulting sauce is rolled up in jars, which are pre-sterilized;
due to vinegar, you can extend the shelf life of the blanks;
ready-made adjika is stored in the refrigerator or other cool place.

Sweet adjika recipes

Adjika with pepper and tomatoes

The easiest sweet sauce recipe includes tomatoes and peppers:

Tomatoes (5 kg) must be cut into 4 parts, then mince.
Put the tomato mass on fire and bring to a boil. Then it is cooked over low heat for an hour. As a result, the volume of the vegetable mixture will be halved.
Sweet peppers (4 kg) are freed from seeds and cut into large pieces. Vegetables must be minced and added to adjika.
The saucepan is left to simmer for 20 minutes over low heat. Stir the vegetable mass regularly.
At the stage of readiness, add sugar (1 cup), salt (2 tablespoons) and vegetable oil (1 cup).
Adjika is well mixed so that the sugar and salt are completely dissolved.
The sauce is ready to use.

Adjika with pepper and carrots

With the help of pepper and carrots, the sour tomato flavor is neutralized. Such adjika will become an alternative to purchased ketchup for the winter:

Tomatoes (5 kg) are cut into 4 parts, removing the stalks.
For sweet pepper (1 kg), remove the seeds and cut the tails.
Onions (0.5 kg) and garlic (0.3 kg) are peeled, too large bulbs are cut into several pieces.
Then peel the carrots (0.5 kg) and cut into large pieces.
Prepared vegetables, with the exception of garlic, are chopped in a blender.
If desired, hot pepper is added to adjika, after removing the seeds.
Put the vegetable mixture on the stove and simmer for 2 hours. The cooking time can be increased, then the sauce will acquire a thicker consistency.
20 minutes before removing from the stove, sugar (0.1 kg) and salt (5 tablespoons) are added to the adjika.

Adjika with pepper and nuts

Sweet adjika is obtained by using bell peppers and walnuts as the main ingredients. You can prepare a delicious and aromatic sauce if you follow a certain technology:

Bell peppers (3 pcs.) Must be cleaned of stalks and seeds. Then the vegetables are finely chopped.
Perform similar actions in relation to hot peppers (2 pcs.).
Walnuts (250 g) are ground in a meat grinder or blender.
The head of garlic must be peeled off, and then the cloves must be passed through a meat grinder.
The prepared vegetables and nuts are mixed, then chopped again in a blender. The sauce should have a liquid consistency.
Spices are added to the resulting mixture: coriander (3 tsp, hops-suneli (1 tsp), cinnamon (1 pinch), salt (5 tsp).
Adjika is mixed well for 10 minutes to dissolve the spices.
Ready sauce is poured into jars for the winter.

Adjika with apples

With the use of peppers and apples, the sauce acquires a spicy, sweet taste. It is prepared in compliance with the following technology:

Tomatoes (0.5 kg) are processed first. Vegetables are poured with boiling water, and after a few minutes, the skin is removed.
Apples (0.3 kg) must be peeled and removed from seed pods.
Bell peppers (0.3 kg) are cleaned of seeds and stalks. Do the same with hot pepper (1 pc.).
Prepared tomatoes, apples and peppers are chopped using a blender or meat grinder.
The resulting mass is placed in an enamel container and put on fire. Cover the sauce and cook for 2 hours.
In the process of cooking, add sugar (5 tsp), vegetable oil (3 tsp) and salt to the adjika to taste.
10 minutes before removing the sauce from the stove, add suneli hops (1 tsp), ground coriander (1 tsp), chopped herbs and garlic (4 cloves).
Ready sauce can be laid out in jars or served.

Adjika from plums

To prepare the sauce, choose a ripe plum without any defects. Adjika will turn out sweet from any kind of plum, including cherry plum. It is best to choose fruits in which the pulp easily separates from the stone.

If you leave the skin, then the sauce acquires a slight sourness. To clean the plums from it, you first need to put them in boiling water.

Plum adjika prepared according to the following recipe:

Ripe plums (1 kg) are cut in half and pitted.
Hot pepper (1 pc.) You need to cut and remove the stalk. This component gives the dish a spicy taste, so its amount can be reduced or increased to taste.
Garlic (2 pcs.) Peeled from the husk.
Plums, garlic and pepper are passed through a meat grinder. Then you need to strain the resulting mass through cheesecloth. For these purposes, you can use a fine mesh colander. This will eliminate the pepper seeds that make the sauce too hot.
Then prepare a container for cooking adjika (cauldron or saucepan), which is greased with vegetable oil.
The vegetable mass must be cooked for 20 minutes, until it becomes thick. Stir the sauce regularly to prevent the vegetables from burning.
At the stage of readiness, add sugar (0.5 cups) and salt (1 tablespoon).
The finished sauce is placed in jars for further storage.

Adjika from prunes

In the absence of fresh plums, dried fruits will replace them. Adjika, prepared with the addition of prunes and walnuts, turns out to be unusually sweet:

Prunes (3 kg) should be well washed and pitted, if present.
Bell pepper (1 kg) is washed, cleaned of seeds and stalks.
Garlic (0.2 kg) must be peeled and divided into separate cloves.
The prepared components are turned through a meat grinder.
The mixture is placed in a container that is put on fire. Bring the sauce to a boil and then simmer for 45 minutes.
Peeled walnuts (300 g) are heated in a dry frying pan for 2 minutes. Alternatively, you can put the nuts in the oven.
When the nuts have cooled, they are crushed in a meat grinder or mortar. If you do not fry the nuts, then their taste in the sauce will be brighter.
After 45 minutes of cooking vegetables, nuts, ground pepper (1 tablespoon), a little salt and sugar (100 g) are added to the container.
Adjika is mixed well and boiled for another 2 minutes.
After that, you can lay out the blanks on the banks.

"Indian" adjika

Although adjika is a Caucasian dish, you can add Indian flavor to it. When using dried fruits and spices, a sweet sauce is obtained that perfectly complements meat dishes. "Indian" adjika is prepared as follows:

Sweet peppers (0.4 kg) are cleaned of stalks and seeds.
Do the same with apples (0.4 kg). For adjika, sweet and sour varieties are chosen.
Dates (0.25 kg), prunes (0.2 kg) and dark raisins (0.5 kg) are poured with boiling water and left for 15 minutes.
Vegetables and dried fruits are finely chopped, then put into one container and covered with sugar (150 g).
The released juice is drained, and the remaining mass is boiled for an hour.
At the stage of readiness, salt (75 g), dry mustard (20 g) and cayenne pepper powder (5 g) are added to the sauce.
Apple cider vinegar (250 ml) is poured into adjika cooked for the winter.

Adjika from beets

Another way to make a sweet sauce is to add beets to it. The recipe for making adzhika from beets includes several stages:

Raw beets in an amount of 1 kg are passed through a meat grinder, after which they add 1 glass of sugar and vegetable oil to the resulting mass, as well as 2 tbsp. l. salt.
The components are mixed, put on fire and boiled for half an hour.
During this time, they begin to prepare tomatoes. 3 kg of these vegetables are minced with a meat grinder and added to the beet mass. The mass is boiled for another 30 minutes.
Bell peppers (7 pieces) and chili peppers (4 pieces) are passed through a meat grinder, which are placed in a container with sauce. The dish is left on fire for another 20 minutes.
Apples (4 pcs.) Are grated. For adjika, varieties with sourness are chosen.
Garlic (4 heads) are peeled, then the cloves are passed through a garlic press.
Apples and garlic are dipped in a common container and cooked for 10 minutes.
The total cooking duration is 1.5 hours. The prepared sauce is laid out in jars for the winter.

Spicy adjika

The addition of apples and herbs gives adjika a spicy aroma. The sauce is prepared using the following technology:

First, fresh herbs are prepared: cilantro (2 bunches), celery (1 bunch) and dill (2 bunches). Greens are washed, dried with a towel or napkin, and then finely chopped.
Bell pepper (0.6 kg) must be carefully peeled and cut into medium-sized slices.
The sour apple is cut into pieces, removing the core and rind.
Vegetables and greens are placed in a blender container, and then chopped until smooth.
The vegetable mixture is transferred to a bowl, vegetable oil (3 tablespoons), suneli hops (1 pack), salt (1 tablespoon) and sugar (2 tablespoons) are added.
The components are mixed and left to stand for 10 minutes.
The finished sauce is placed in jars for the winter.

Conclusion

Sweet adjika will be an excellent option for homemade preparations. Depending on the recipe, vegetables are chopped in a blender or meat grinder. The most original types of sauce involve the use of apples, plums, prunes and other dried fruits.

Adjika sweet: recipe