Sauces for meat and vegetable dishes are always appropriate on the table and receive only praises and compliments to the culinary specialist. Spicy adjika with apples, the recipe of which we will study in detail, will not leave indifferent any eater at the table, especially since it is very easy to prepare it! It can be preserved for the winter, or it can be stored in the refrigerator, although such yummy food is not stored for a long time, but is eaten before the rest of the reserves.

Classic adjika is a sauce from the Abkhaz cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red chilli, which is responsible for its bright red color.

The recipe for a traditional Caucasian sauce has long spread throughout the world, enriching with local ingredients and changing its taste - most often, softening its spiciness. As a result, spicy sauce with tomatoes, bell and hot peppers and garlic began to be called adjika, and each cook has its own recipe for making adjika!

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, paprika, garlic, herbs, onions, and flavoring additives - sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compounds - they are heat treated, after which the tomatoes lose their acid.

Ingredients

• - 2.5 kg + -
• Sour apples - 1 kg + -
• - 1 kg + -
• - 1 kg + -
• Hot red pepper - 100 g (3 pcs.) + -
• - 100 ml. + -
• — 3 large heads + -
• - 1 glass + -
• - 2 tbsp. l. + -
• - 1 glass + -

Preparation

Our selection offers you recipes for adjika with apples. Apples add flavor, add zesty acidity and soften the pungency of the sauce. Take any recipe for apple adjika as a base for further improvement to suit your taste preferences, for example, cook adjika from green apples.

To prepare it, we need a saucepan with a volume of 6 liters or more. Choose ripe tomatoes, juicy red, fleshy and sweet. Cream and similar varieties are not suitable! Use only red bell pepper, thick-walled, juicy and sweet. And the best apples for the excellent taste of the finished product are green, very sour, it is even desirable to find some wild game.

An ideal, homogeneous consistency, adjichka is obtained if tomatoes and peppers are peeled. For easy peeling of the skin, cut it crosswise in the upper part of the fruit, pour boiling water over them and soak for 5-7 minutes, then put them in cold water. The skin can be easily removed. To peel the bell pepper, just put the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples, too, need to be peeled, seeds and partitions between them removed.

1. We start cooking adjika with apples and carrots by chopping paprika and garlic. The most burning taste is given by the seeds and partitions of the peppers. If you want to end up with a mildly tangy sauce, free the seeds and white interior walls and fibers from the pepper. We put the cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. We put them in a separate bowl.

* Cook's Tip
Often, parts of a meat grinder that have come into contact with essential oils of garlic and hot pepper are very difficult to wash to completely remove their aroma and pungency. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell peppers will qualitatively "wash" the auger, knife and grill grill.

1. We continue to grind the rest of the sauce components through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a voluminous enamel (or stainless steel) pan and set over medium heat.
   After boiling, reduce the heat to a minimum and simmer for 50-60 minutes, not forgetting to stir, especially intensively at the end of stewing. Such a long time for stewing vegetables will make the hard carrots soft and the vegetable mass smooth.
2. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stewed mixture. Stir everything until smooth and taste. At this stage, you can add emphasis on any flavor: add vinegar, or sugar, or salt. Simmer on low heat for another 5 minutes (after boiling again).
3. We spread the boiling mass into sterile jars and roll up with boiled lids. Sterilization is optional!

As we said above, take this adzhika apple recipe as a basic one. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppercorns are great natural preservatives! For example, adjika with apples is spicy - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

How to cook raw adjika with apples

Raw apple adjichka is very easy to prepare, and you can also adjust the recipe to suit your tastes. In raw adjichka, as a rule, there are no carrots, as they are hard and can ruin all the pleasure.

For a longer storage of fresh vegetable sauce, containers and lids must be sterilized. The sauce is stored in the refrigerator for no more than 2 months, although, I must admit, stocks run out much faster!

For raw adjika, prepare the following products:

• 1 kg of ripe and fleshy tomatoes;
• 1.5 kg of red sweet pepper of the ratunda variety;
• 0.5 kg of Antonovka apples;
• 3 large heads of garlic;
• 3-5 red peppers;
• 1 with a slide of st.l. salt;
• 3 tbsp sugar and sunflower oil.

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal partitions of the hot pepper. Add salt and sugar to the mass and mix well-chopped fruits until salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals are completely dissolved, and mix again.

We distribute the hot mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and cover with sterile caps. Done!

Fresh adjika with apples is a great addition to meat dishes, it can be added to fresh salads and appetizers, it’s delicious, even just spread it on bread and have a snack with pleasure! Enjoy your meal!

Hello everyone!

Today we'll talk about sauces. If we cook any meat dish, then we definitely do it with sauce.

What attracts us to meat sauces? This is a light vinegar flavor, pepper pungency. Adjika is one of the best sauces.

Adjika - hot sauce, traditional Georgian cuisine. It is prepared from tomatoes, apples, quince and other fruits with a sour taste. An obligatory component of the sauce is hot pepper.

It is not difficult to prepare delicious adjika. The main thing is not to overdo it with the ingredients that add spice to the sauce. But, if you are a lover of very spicy, then, of course, pepper is not a hindrance to you.

Here we will offer you some interesting adjika recipes. I hope you find an interesting option for yourself. Cook and eat to your health!

For cooking we need:

• Tomatoes - 2.5 kg
• Apples - 1 kg
• Carrots - 1 kg
• Sweet bell pepper - 1 kg
• Red capsicum - 100 g
• Garlic - 200 g
• Sugar - 0.5-1 glass
• Salt - 100 g
• Vinegar 9% - 200 ml
• Vegetable oil - 1 glass

We prepare all the necessary vegetables according to the list: wash them, clean them. Peel and core apples

We also clear the pepper from seeds. After that, we scroll all the vegetables through a meat grinder.

We put everything in a saucepan and cook for 30 minutes. Then add sugar, salt, vegetable oil and vinegar and cook for another 10 minutes.

Now we sterilize the jars and spread the prepared sauce over them.

We roll up the jars with lids, turn them over and cover them with a warm blanket. After the jars have cooled, you can put them away for storage.

Adjika from zucchini with tomato paste for the winter. Real jam!

Required Ingredients:

• zucchini - 5 kg;
• tomato paste - 500 g;
• sugar - 1 tbsp.;
• table vinegar (9%) - 150 ml;
• vegetable oil - 1.5 tbsp.;
• garlic - 1 tbsp.;
• salt - 2 tablespoons;
• black pepper (ground) - 1 tbsp. l.

We start by peeling the zucchini and peeling the seeds from the middle. After that, we twist it through a meat grinder and put it in a saucepan. Add sugar, salt, ground pepper, pour in vegetable oil and tomato paste.

Mix the whole mass and cook for about 40 minutes. After that, add vinegar and garlic crushed by a press and cook for another 10 minutes.

We sterilize the jars, put hot adjika on them. We twist the jars and set to cool. After that we put it away for storage.

Adjika for the winter without cooking

This recipe is for those who don't want to bother with cooking. True, ideally, you will have to insist on the finished product for a couple of days. But if you add sugar and vinegar. then you can already take a sample, almost immediately. In general, this is a so-called cold appetizer.

What you need to prepare it:

• Tomatoes - 2 kg
• Sweet pepper - 1 kg
• Garlic - 300 g
• Hot pepper - 5 pcs.
• Salt - 1.5 tbsp l.
• Greens
• Sugar - 1 tbsp. l.
• Vinegar 9% - 5 tbsp l.

We wash and clean all the vegetables necessary for the sauce. Remove the tails from the pepper.

Grind all vegetables, either in a blender or through a meat grinder. Add salt and chopped greens.

Stir and set to infuse for a couple of days. After that we put it in the jars, close with plastic lids and put it in the refrigerator.

You can add 1 tbsp to the finished adjika. l. sugar and 5 tbsp. l. vinegar. Then we lay it out immediately in the banks and put it in the refrigerator.

Spicy adjika for the winter from tomato and pepper

Required Ingredients:

• Tomatoes - 1.5 kg;
• Sweet pepper - 1 pc.;
• Hot red pepper - 2 pcs.;
• Garlic - 2 heads;
• Salt - 1.5 tsp;
• Sugar - 2 tsp
• Sunflower oil - 4 tablespoons l.

We prepare vegetables. Mine, clean. Remove the inside of the pepper with the seeds. After that, we pass everything through a meat grinder and mix in some dish, for example, a saucepan.

We put the pan on the fire and cook for about 30 minutes. At the same time, we stir periodically so that nothing burns. Then add salt, sugar, sunflower oil and vinegar.

Stir and cook for another 15 minutes. After that, pour hot adjika over sterilized jars, roll up the lids and set to cool. We remove the cooled cans for storage.

In cooking, there are many dishes that, having become extremely popular, have significantly changed. Adjika is one of these dishes. The original composition of the spicy Abkhaz seasoning was rather austere. This can be judged by the name: in their homeland, adjika was called adjiktsattsa, which means "salt rubbed with something." And they ground salt with red pepper, herbs and garlic.
The authors of the popular dish, as in the case of Hungarian goulash, were shepherds. For the sheep to eat better and gain weight, they took salt with them, which they mixed into the food of the animals to whet the appetite. Shepherds soon noticed that salt mixed with spices, pepper and garlic was quite tasty, and began to use the dish in addition to meat, soups, etc.
Having spread throughout the world, the famous culinary product was enriched with ingredients that were not previously included in its composition - bell peppers, apples, tomatoes, etc. New adzhika recipes are also appearing. To summarize, nowadays any spicy dish containing garlic and pepper can be called adjika. So, there are known recipes for adjika from zucchini, pumpkin, beets, plums, etc. This recipe for adjika with apples for the winter includes bell peppers, tomatoes, carrots, apples, and of course, garlic and hot peppers.

Taste Info Sauces for the winter

Ingredients

• red tomatoes - 2.5 kg,
• bulgarian pepper - 1.2 kg,
• carrots - 0.8 kg,
• sour green apples - 1 kg,
• garlic - 180 g,
• bitter pepper - 80 g,
• sugar - 1 glass
• salt - 0.25 cups,
• vinegar - 1 glass
• vegetable oil - 1 glass.

How to cook adjika with apples for the winter

All components of the dish must be thoroughly washed, cleaned (as needed). Peel the apples and cut them into slices, and do the same with tomatoes.


Peel the garlic too.


Extract the middle from the bell pepper.
Hot peppers can be used whole, except for the tail.
Peel the carrots too.


Next, pass all the ingredients (except garlic) through a meat grinder or grind with a blender.

Put in a large saucepan or bowl, add sugar and salt.


Cook the mass for one hour from the beginning of the boil.


Then add the garlic squeezed through the garlic press, vegetable oil, vinegar.


Cook for another 25 minutes.

Then pour adzhika with apples hot into sterile jars and roll them up with boiled lids.


Canned adjika can be served with kebabs, meat dishes, some add it to pasta, shawarma, and soup-kharcho, pilaf and borscht are cooked on its basis. Nuggets, french fries and other dishes are also eaten with adjika.

Teaser network

Recipe number 2. Spicy adjika with apples, tomatoes and horseradish

Adjika is an appetizer that is often prepared from hot peppers, tomatoes and herbs. It is usually used in addition to meat dishes. In addition, it is in perfect harmony with soup, borscht or vegetable salad. And lovers of hot spices simply spread adjika on fresh crispy bread on top of butter.

The authorship of the recipe is disputed by Abkhazia and Georgia. According to legend, when the shepherds in the spring took their sheep to the mountains for pastures, the owners of the flocks gave the shepherds salt for the animals being grazed. The thirsty sheep began to actively eat grass and drink water. Thanks to this feature, they gained weight faster. But the shepherds did not always use salt for its intended purpose. They began to add garlic, dill and other herbs to it. This is how this famous spicy snack appeared in Abkhazia - adjika.

There are many recipes for making adjika. Today it is difficult to single out a single classic version.

I propose one of the ways to prepare spicy adjika for the winter from apples, tomatoes, horseradish, bell peppers and hot peppers, with the addition of spices and herbs.

Ingredients:

• tomatoes - 2 kg;
• sweet red pepper - 1 kg;
• green apples - 350 grams;
• hot red pepper - 150 grams;
• horseradish root - 250 grams;
• carrots - 500 grams;
• garlic - 15 cloves;
• parsley greens - 30 gr.;
• purple basil - 30 gr.;
• salt (coarse, preferably sea salt) - 2 tbsp. spoons;
• coriander (seeds) - 2 tbsp spoons;
• sugar - 2 tablespoons;
• vinegar - 1 cup.

Step by step recipe for making adjika from pepper, apples and tomatoes:

Hot peppers must be placed in water for 5 hours. After this time, seeds are removed from the pods. Do this task very carefully. Gloves are advisable.
Parsley and basil should be washed, separated from the stems and left to dry on a towel.
Peel and cut the bell peppers in half.


Cut the tomatoes into slices.

After that, mince the bell peppers, apples, horseradish, carrots and tomatoes. Mix everything and combine with other chopped ingredients.

Now proceed to the process of cooking the spicy apple-tomato mass. It is advisable to use an aluminum pan for this. This will avoid burning.
After boiling, boil for another hour. Then add salt, sugar and vinegar. Boil for another 15-20 minutes.

Be sure to try adjika. If the flavor isn't strong enough, add a pinch of sugar or salt.
The finished mass is laid out in pre-sterilized jars. Roll them up with metal lids and place in a dark place until they cool completely. The next day, transfer the jars with adjika to the refrigerator or cellar. Banks that are going to be consumed immediately can be simply closed with plastic lids.

Sometimes housewives try to bring something new to this spicy snack by adding eggplants, walnuts and other ingredients to its composition. Don't be afraid to experiment and surprise your family members with new adjika recipes!

Harvest time continues. This means that the topic of blanks is relevant. Adjika with apples for the winter, the best recipes with a photo of which are given in the article, is an ideal option for processing red vegetables.

Aromatic and tasty pasta will serve as an irreplaceable addition to the first and second courses. And spicy lovers will like to use it with a spoon straight from the can.

The spice is added to soups, used in the preparation of meat, fish and vegetable dishes. And also seasoned with sauce ready-made dinners and toasts for sandwiches.

Interesting! Adjika originated in Abkhazia. The name of the sauce means "salt". Initially, the supplement was prepared in a completely different way. It consisted of only three ingredients: pepper, garlic and salt.

Over time, many variations have appeared in the preparation of adjika. One thing remains unchanged - a pungent taste and a magnificent spicy aroma. How to cook the sauce so that the whole family will like it? I offer 6 different recipes. Choose what you like.

Spicy adjika with apples: lick your fingers

Here is a recipe specifically for lazy hostesses. Adjika with green apples without cooking. It is a quick preparation method and extremely simple.

Ingredients:

• 3 large tomatoes;
• one green apple;
• two hot chili peppers;
• 4-5 cloves of garlic;
• salt - 1 tsp;
• oil - 50 ml.

Preparation:

Cut the tomatoes into medium pieces and send them to the blender bowl.

We peel the apples and divide into slices. We spread them to the tomatoes.

Remove seeds from peppers. We divide the chili into several parts and send it to the rest of the ingredients. In the Caucasus, by the way, sharp pods are not cleared of entrails.

We process the garlic and send it to the blender.

We add salt and oil there.

Grind vegetables using the appliance.

We try for salt.

We lay out the finished adjika in the banks. In a processed container in the refrigerator, the "raw" sauce is stored for six months.

Banks are sterilized for winter preparations. Otherwise, handling of containers is optional.

Sweet adjika with apples, tomatoes, carrots through a meat grinder

This tomato and apple paste turns out to be sweetish. Who likes this taste - take note of the recipe.

We will need:

• 2.5 kg tomato;
• half a kilo of carrots;
• apples - 500 g;
• granulated sugar - 2 tbsp. l .;
• sweet pepper - half a kilogram;
• 1 tbsp. l. salt;
• vegetable oil - 100 ml;
• garlic - 2 heads;
• chili - 1 pc.;
• one glass of vinegar 9%.

1. Cut the apples into slices, cut off the middle, leave the peel.

2. We remove only the stalk from the chili, leave the seeds. Divide it in half for convenience.

3. Take out the inside of the bell peppers, then cut the fruits into medium pieces.

4. Peel the carrots and divide them into small cubes.

5. We clean the teeth.

6. Scroll processed vegetables with a meat grinder. We send carrots together with tomatoes - this makes it easier to chop.

7. The resulting mass is sent to the pan.

8. Introduce bulk additives and oil. Then mix the paste thoroughly and put on fire. Cooking time is one and a half hours.

9. At the end of cooking, add 50 ml of the essence.

10. After adding the essence, leave the adjika to boil for another 15 minutes.

Pour the sauce into clean dry containers and remove the curls in a dark place.

Delicious zucchini adjika with apples for the winter: my favorite recipe

The usual red adjika. However, I would like to present a recipe for liquid seasoning without tomato - orange tint. It turns out an equally tasty workpiece.

Ingredients:

• 5 kg of zucchini;
• 5 carrots;
• five apples;
• 400 ml of sunflower oil;
• 200 ml vinegar 9%;
• 2 cups tomato sauce
• salt - 2.5 tbsp. l .;
• 2 cups peeled garlic
• black pepper - 2 tsp;
• sugar - 200 g;
• red pepper - 2 tsp.

Preparation:

1. We clean the zucchini from the peel and seeds.
2. Next, we pass the vegetable through an electrical device (for example, a meat grinder).
3. Clean and chop the apple, then the carrots.
4. Put the ingredients in a large bowl.
5. We put the pan on the stove, turn on the slow mode.
6. We cook the mass for 2-3 hours.
7. Then we add sugar, salt.
8. Add twisted garlic and pepper. Next, vegetable press and tomato paste.
9. Mix the ingredients and cook the sauce for another 60 minutes.
10. When about 10 minutes remain until the end of cooking, pour in the vinegar.

Pour hot sauce into jars. Turn the twists upside down and wrap them up.

The recipe for the most delicious homemade adjika with tomatoes, carrots, pepper without vinegar

There are a lot of options for cooking adjika. Have you tried boiling it without vinegar? The product does not differ much from the usual homemade seasoning. At the same time, such a composition will help out the hostess, who did not have the essence at hand.

To cook delicious homemade pasta for the winter, please prepare the following products:

• tomatoes - 5 kg;
• garlic - a glass;
• salt - 2 tablespoons;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• granulated sugar - 350 g;
• 200 ml of sunflower extraction;
• onions - half a kilogram;
• chili - 6 pcs.;
• a kilogram of apples (preferably Antonovka variety).

Preparation:

1. Remove seeds and footboards from washed peppers. We clean the apples, cut off the middle. We process carrots, onions and garlic.
2. Cut all vegetables into small pieces.
3. Pass the spicy components (garlic and chili) in turn through a meat grinder. We lay out the components in separate containers. We'll need them later.
4. Scroll the rest of the vegetables through a meat grinder - transfer the mass to a common bowl.
5. Next, put the saucepan with mashed potatoes on the fire. Add granulated sugar, oil, salt.
6. When the pasta boils, cook it for another 2 hours.
7. Then we spread the garlic and pepper - boil for 15 minutes.
8. We pour the workpiece into processed cans and tighten the lids. From the specified amount of products, 4.5 liters of delicious adjika are obtained.

I propose to see the recipe more clearly on the video.

On a note! Adjika from tomato is a hot red sauce. Therefore, use as many red vegetables as possible. Take only ripe scarlet tomatoes.

Homemade adjika boiled with apples, tomatoes, garlic - the best recipe

Pasta with garlic and horseradish turns out to be especially spicy. Just for those who love hot sauces.

We will need:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• chili (large pods) - 4 pcs.;
• two apples;
• horseradish - 500 g;
• salt - 2 tablespoons (no slide);
• garlic - 100 g;
• sugar - 100 g.

Preparation:

Grind the peeled cloves into a separate container and set aside.

2. Remove the stalks from tomatoes, pass through a meat grinder.

3. We clean the rest of the vegetables. Cut off the core of apples, remove seeds from peppers.

4. Grind the processed fruits.
5. We put the resulting gruel on the stove.

6. When the sauce boils, reduce heat and simmer for 25 minutes.

7. Then pour in the essence and add the garlic.
8. Mix the components and boil for another 5 minutes.

It turns out about three liters of ready-made adjika. We pour it into jars. Turn the blanks upside down, wrap them up and leave them until they cool completely.

Interesting! Adding apples to adjika reduces the risk of sour sauce.

Recipe with tomato paste, hot and sweet peppers

Ingredients:

• Bulgarian pepper - 10 fruits;
• Tomatoes - 0.5 kg;
• Onions - 3 heads;
• Chile - 25 g;
• Garlic - 8 cloves;
• Sugar - 4 tbsp. spoons;
• Table vinegar - 40 ml;
• Salt - 1 tbsp the spoon;
• Tomato paste - 60 ml;
• Refined oil - 40 ml.

1. Remove the seeds from the Bulgarian and chili peppers. Cut into pieces 2 types of peppers, tomatoes, onions.
2. Grind vegetables and garlic in a blender. Transfer the contents to a saucepan, add tomato paste, salt, sugar, butter, mix.
3. After boiling, cook for 50 minutes. We stir constantly. Has the mass halved in volume? Turn off the heat, add vinegar.
4. We pour Adjika into jars. We sterilize the jars in boiling water for 30-35 minutes. We roll up the lids. Let it cool. Store in a cool place.

Adjika with apples, carrots, pepper - the recipe for the most delicious adjika with cooking

Have you tried to cook adjika with apples? It turns out great. An open jar is not worth a long time in the refrigerator. Bulk fruits do not turn a sharp piece into a dessert one. On the contrary, they enhance the taste of the hot sauce.

Zucchini filled my garden like invaders. I do not have time to process and distribute. Adjika from zucchini for the winter is another option for homemade preparations from these unpretentious vegetables. You can use tomatoes, or you can replace tomatoes with tomato paste. For myself, I make adjika from zucchini and apples. I love its sweet and sour taste. We cook spicy adjika with zucchini, tomatoes and red pepper for those who like it hot. Adjika is a spicy appetizer that is appetizing and goes well with a variety of hot and cold meat dishes.

This is my favorite sauce for many dishes. Its sweet and sour pungency complements perfectly even simple sandwiches. Adjika is loved by many, but not everyone loves very spicy. So see for yourself to your liking. If you do not want very spicy, put just one pod of hot pepper.

I weigh all the products already peeled, because after peeling, zucchini especially lose weight.

What you need:

How to cook:

Pre-prepared all vegetables. Peeled the skins from the zucchini and scraped out all the seeds. They have already grown somewhat. Young ones do not need to be cleaned. I cut the sweet pepper into two halves and peel the seeds. She also peeled the carrots and garlic, and cut out the cores from the apples.

In advance, I sterilized the jars and boiled the lids. I pour the hot adjichka into jars and roll it up. I wrap the banks upside down with a blanket or a fur coat. I leave it like that for two days. Then you can take it to the basement.

Don't forget to leave a couple of jars at home. If you take such a jar with you to barbecue, your family will be very grateful to you. It is very good for meat as a hot sauce!

The next version of adjika zucchini is easier in cooking and you will need less food.

Adjika zucchini for the winter with tomato paste - a simple and quick recipe

In this recipe, there are fewer ingredients and less time will also be needed. Due to the tomato paste, the color of this adjika is more intense, the red is wonderful. I weigh all the vegetables already peeled. Adjika from zucchini for the winter with tomato paste is prepared even faster and easier. Again, we are not going to sterilize anything except cans and lids. We will only boil the zucchini properly, since this is the main component. And it is they who give such a delicate consistency to the finished adjichka.

What you need:

How to cook:

All the main time is taken only by the preparation of all components. First of all, the vegetables were washed, peeled and cut into pieces suitable for a meat grinder.

I scroll all the vegetables through the smallest grinder grate. I leave the garlic, add it at the end of cooking. I pour everything into a basin. I mix with sugar, salt and vegetable oil. I'm not putting in tomato paste yet. I put the basin on the stove and turn on low heat. When it starts to boil, I mark the time and carcass for 20 minutes. After that I spread the tomato paste.

Stirring occasionally, I boil all this stuff for an hour on low heat. At the end of cooking, add garlic and vinegar squeezed through a press. I mixed everything very well and put it in sterilized jars. I close the inverted jars with a blanket for two days.

The taste of this adjika is moderately spicy and sweet and sour from tomato paste.

Well, and, of course, we will not forget about the most classic recipe for squash adjika. It is called "lick your fingers." You have probably already prepared adjika using this method, and today I will present my recipe. After all, each housewife has her own kitchen nuances. This is especially true for homemade preparations.

Adjika zucchini for the winter "lick your fingers" - a classic recipe with tomatoes

I will already make quite a bit of adjika according to this recipe, because I cooked a lot of my beloved with apples. And to whom this seems to be not enough, then feel free to increase the amount of ingredients. I am giving the exact numbers here. I weigh the vegetables already peeled, because my zucchini are pot-bellied and half the weight in them is the inner pulp and seeds.

What you need:

How to cook:

Everything, as usual, starts with the preparation of vegetables. My vegetables with running water. Peel the zucchini from the peel and seeds. I cut the tomatoes into four parts. I also clean the inner seeds of the pepper and cut it into four parts. I peel the carrots, wash them and cut them arbitrarily. She just peeled the garlic. While it does not need to be cut, so that the smell does not disappear. I also do not touch the hot pepper.

Recently I learned that hot peppers should be dried first. And add to the dishes at the very end. then its pungency is not digested. So I took last year's dried pepper.

I take zucchini, carrots and bell peppers. I scroll all this stuff through the fine grill of the meat grinder.

I twist the tomatoes into a separate bowl. And the rest of the vegetables in a saucepan and put on the stove to evaporate. The fire is small, stirring after three minutes, so as not to burn.

Pour two tablespoons of oil into the pan and pour the tomato mass into it. I will stew it separately, as the most liquid component of our adjika.

Stewed vegetables and tomatoes separately for about twenty minutes. The tomato mass has noticeably decreased in volume, excess liquid has evaporated from it. Now I pour it into a common saucepan. I add sugar, salt and the remaining vegetable oil.

All this stuff is carcass on low heat for another 30 minutes. Five minutes before the end of cooking, pour in vinegar, add finely chopped hot pepper and garlic. I add black, ground pepper. I mix everything for five minutes, and then I remove it from the heat.

I immediately roll up the finished, still hot adjika in jars. Banks, of course, must be sterilized. I put it under a fur coat, there they cool down for two days. Then you can eat or put it in the basement for the winter. Adjika is stored without problems all winter.

This is the easiest and tastiest way to make marrow adjika for future use. Here's another recipe from Elena Timchenko's video channel. She cooks according to the same recipe, but a little in her own way.

Adjika from zucchini for the winter - a delicious video recipe

That, perhaps, is all that I wanted to tell you about the preparation of squash adjika. As you may have noticed, everyone prepares it to their liking. Try, experiment and add other ingredients and spices that suit you. And cook with pleasure!

I thank everyone who cooked with me today!

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