Adjika is an excellent seasoning that makes meat dishes much tastier. An original dish recipe was born in sunny Abkhazia.
Traditional Abkhaz adjika - This is a sharp thick paste of red (or green unripe) hot peppers, garlic, peanut butter, salt and a variety of herbs - marjoram, saffron, fenugreek, oregano, cilantro and many, many others. In our country, it is still customary to add tomatoes, sweet pepper, bulk apples, carrots and many other vegetables to it.
There are plenty of cooking options for adjika - choose any.
This seasoning is eaten with almost anything. Adjika with apples, tomatoes and carrots can easily turn a fresh and mundane dish into a culinary masterpiece. And how does it complement the kebabs, kebab, and just a piece of meat! ...
Adjika is a healthy dish. It has a tonic effect on blood vessels, adds vitality and increases sexual strength.
Adjika with apples, tomatoes and carrots - general principles of preparation
Nobody knows the exact recipe for adjika, since Abkhazian housewives always liked to experiment and add something from themselves. But experiments are experiments, and traditions are more expensive, therefore, even with an Abkhazian prone to originalism, the hand never rose to change the main ingredients of seasoning.
Hot red pepper is the main component of "traditional" adjika. Moreover, you can use its unripe green pods, which are not so sharp.
Red pepper adjika is the spicy. It is seasoned with fried meat and baked poultry. Adjika from green pepper is a bit softer. It is placed in stewed meat dishes and vegetable stews.
Another important seasoning ingredient is garlic. It makes it sharper and longer keeps it fresh. Garlic is crushed and added to adjika at the end of its preparation.
Not everyone likes too sharp adjika, because they put other, not so burning vegetables in it. Bell pepper is the most popular of them.
Nowadays, tomatoes are added to adjika, but the main thing here is not to overdo it, otherwise it will lose its unique taste.
Apples are added to adjika. They help balance the acid in the seasoning and add an unusual flavor.
When you want adjika to be sweet and not so sharp, put more carrots and bell peppers in it.
Preparing the seasoning is easy. It is necessary to grind all vegetables and fruits and boil them. An important condition - we take tomatoes fleshy and ripe, apples - well ripened.
Seasoning is laid in sterile jars and wrap for a day.
There are ways to cook adjika without boiling. But such seasoning is not stored for long.
Adjika will not deteriorate if you keep it in the refrigerator or cellar.
Recipe 1. Adjika with apples, tomatoes and carrots "Forget-me-not"
Ingredients:
• five kg of tomatoes;
• 0.6 kg of Bulgarian pepper;
• red pepper (sharper) - two pcs.;
• two garlic heads;
• 0.7 kg of onions;
• three carrots;
• 0.15 kg of parsley;
• 0.7 l of vegetable oil;
• salt (one tablespoon);
• six black and allspice peppers;
• 1 table. a spoonful of dried herbs.
Cooking method:
First, wash the vegetables. Then we clean them.
We grind all vegetables in a meat grinder.
Finely chop the parsley and put in the vegetables.
Add unrefined vegetable oil and one tbsp. a spoonful of herbs and then salt.
Now put the black and allspice peppers. Three hours weary our adjika on low heat.
Finally, pour it into sterilized jars and roll it up. Turn over the glass container. We wait until their contents have completely cooled.
We send adjika to the storage place.
Recipe 2. Adjika with apples, tomatoes and carrots "Summer dream on a winter night"
Ingredients:
• per kilogram of carrots and apples;
• 3 kilograms of tomatoes;
• one kg of sweet pepper;
• 0.2 kg of garlic;
• two peppers (necessarily hot);
• half a glass of salt;
• two tbsp. tablespoons of vinegar and sugar;
• one glass of sunflower oil.
Cooking method:
Cut the peel from apples and carrots.
We take out the seed box from fruits and from sweet pepper.
Remove the peel from the tomatoes and chop them.
In a blender, finely chop apples, carrots, peppers and tomatoes (you can chop with a meat grinder and a grater too).
We shift all the vegetables into the pan. Simmer on low heat for about 45 minutes.
Add sugar and salt, pour vinegar and oil.
Stew for another ten minutes.
Grind the garlic, capsicum and add them to the saucepan. Mix and simmer adjika for another five minutes.
Then we spread the seasoning in sterile jars and tightly twist.
Recipe 3. Adjika with apples, tomatoes and carrots "Gourmet Happiness"
Ingredients:
• two kg of tomatoes;
• one kilogram of bell pepper;
• a pound of sour apples and carrots;
• two garlic heads;
• bitter pepper (enough 100 gr.);
• black pepper (as much as you want);
• a glass (one) of sunflower oil;
• salt (its amount of your choice).
Cooking method:
We clean all our vegetables for adjika.
Pass all this stuff through a meat grinder or send it to a blender.
Then add the sunflower oil, black pepper and salt.
Cook our adjika 2.5 hours, sometimes stirring it.
Roll up and send to storage.
Recipe 4. Adjika with apples, tomatoes and carrots "Field Tale"
Ingredients:
• per kilogram of carrots, and pepper (Bulgarian);
• hot pepper (somewhere 4 pods);
• three apples;
• half a sink;
• three heads of garlic;
• half a bunch of parsley and dill;
• half a glass of olive oil;
• half a glass of vinegar;
• salt (2 tablespoons);
• sugar (1 table. Spoon);
• 2½ kg of tomatoes.
Cooking method:
Wash and dry the vegetables.
We clean apples and peppers from all seeds.
Peel the tomatoes, carrots and garlic.
Now we “entrust” chopping tomatoes to a blender or meat grinder.
We take a large pot and heat the oil in it. Add the tomatoes and boil a little (the mass should not be completely liquid).
Grind pepper in a blender and put it in a pan.
In the same blender, we process carrots, apples and plums (before removing the seeds from them) and send them to the vegetables. For some time we cook all this.
Finally put the herbs and garlic (crushed in a blender). Cooking our adjika for another 5 minutes.
Add the sweet ingredient, salt and vinegar (preferably grape) to the seasoning.
We put adjika in sterilized jars and roll it up.
Turn the glass container over and wrap it with something (for example, a blanket).
When adjika cools, you can start eating it!
Recipe 5. Adjika with apples, tomatoes and carrots "Visiting mom"
Ingredients:
• five pods of hot pepper;
• one kg of sweet pepper;
• two kilograms of tomatoes;
• one kg of carrots and apples;
• one glass of vegetable oil;
• three garlic heads;
• an incomplete glass of sugar;
• 50 gr. salts;
• ten branches of cilantro and dill.
Cooking method:
We wash vegetables and herbs.
Peel the garlic cloves.
We clean the carrots. We remove the insides from the Bulgarian pepper. Hot pepper seeds are not removed!
Remove the peel from the tomatoes, cut into pieces, get rid of the stalks.
We take apples, peel their peel, cut in half and remove the core.
We prepare (put in a separate bowl) salt, vegetable oil and sugar.
We send carrots, apples, sweet peppers, as well as tomatoes in a meat grinder.
Put the chopped mass in a stainless steel pan. Bring to a boil and cook for an hour. We don’t close the lid so that the excess liquid evaporates, and our future adjika is boiled slightly.
We send parsley and dill to a meat grinder, and then hot pepper and garlic. Put them in a bowl.
In the prepared mixture (after an hour of cooking) add oil (sunflower), minced garlic, hot pepper, dill and parsley. Add sugar and salt.
Mix the adjika well, wait until it boils and that's it - it's ready.
We sterilize the jars and roll our yummy into them.
Recipe 6. Adjika with apples, tomatoes and carrots "Summer in winter"
Ingredients:
• 200 gr. onions and carrots;
• one apple is sour;
• one kg of tomatoes;
• one chili pepper (7-8 cm long);
• one and a half tablespoons of salt;
• one and a half heads of garlic;
• three tbsp. tablespoons of sugar;
• 80 ml of vegetable oil.
Cooking method:
We clean vegetables. We cut them so that later it is easier to chop them.
We send apples, onions, carrots, tomatoes and peppers to a meat grinder. Put the mixture in a pan.
Cook over medium heat. When it starts to boil, reduce the heat to a minimum and so cook our adjika for one hour. Stir it so that it does not boil.
After 45 minutes from the start of cooking over low heat, put the vegetable oil, pieces of garlic, sugar and salt.
When the dish is almost ready, add (if necessary).
We put hot adjika in a sterile glass container. Roll it up.
Inverted cans are wrapped with something warm (a blanket, for example). We wait until they cool and hide.
Recipe 7. Adjika with apples, tomatoes and carrots "Noble"
Ingredients:
• five kg of tomatoes (and to be sure to ripen);
• one kg of Bulgarian pepper and carrot;
• one kilo of apples (and it is imperative that there are acidic-acidic ones);
• two tbsp. tablespoons of pepper (red, burning) and salt.
• 0.2 kg of sugar;
• vegetable oil (maximum 400 ml);
Cooking method:
We wash vegetables and fruits in water.
Remove the inside of the peppers and apples.
We clean the carrots.
Remove the peel from the tomatoes (for this, pour the tomatoes with boiling water, keep them in it for about 5 minutes).
We chop our vegetables and fruits in a meat grinder.
We load them into the pan.
We put spices and salt, butter and sugar. We cook the whole thing for 3 hours until we get the right consistency.
We pour adjika into sterilized jars, carefully roll it up and wrap it up warmly.
Adjika with apples, tomatoes and carrots - tricks and tips
If you want adjika to be sharper, and capsicum, as luck would have it, is not at hand, then you just need to add ground red pepper to it.
Acetic acid is best replaced with grape or apple vinegar. Then adjika will be not only tastier, but also healthier.
Hot peppers can cause burns to the hands, so when cooking adjika it is advisable to use household gloves.
Pepper and garlic are excellent preservatives, the more they are in adjika - the longer it does not go bad.
