Adjika is a spicy sauce traditional for Georgian cuisine. This seasoning is made from tomatoes, apples, quince and other fruits with a sour taste. An obligatory component of the sauce is hot pepper. Seasoning with a recognizable sour-spicy taste is served with meat, dough dishes, vegetables or cereals. Adjika can be made for future use - in the season of picking tomatoes, apples and peppers it will cost quite inexpensively.
Adjika with apples
Apples give the sauce a pleasant aroma and additional piquant sourness. For the sauce, take the ripe tomatoes without damage and strong apples with a sweet and sour taste. The resulting sauce can be served with various dishes or eaten with fresh bread - this sandwich will be an excellent snack.
You will need:
- 2.5 kg of tomatoes;
- 1 kg of apples;
- 1 kg of sweet pepper;
- 5 pieces of hot pepper;
- 1 cup of sugar;
- 200 g of garlic;
- 1 glass of refined sunflower oil;
- 1 glass of 7% vinegar;
- 3 tablespoons of salt.
The sauce can be made more spicy by increasing the amount of hot peppers.
Wash the vegetables, dry them. Remove the core from the apples, the seeds and partitions from the peppers, and cut the vegetables into large chunks. Pass the tomatoes, then apples and peppers through a meat grinder with a fine wire rack. Place the vegetable puree in a saucepan, place on the stove and bring to a boil. Reduce heat, add salt, sunflower oil and vinegar. Cover the mixture with a lid and cook for half an hour, stirring occasionally.
If the puree seems too runny for you, remove the lid and cook the mixture for another 5 minutes.
Peel the garlic, chop it and add to the pot. Remove adjika from heat and stir thoroughly. Spread the sauce over sterilized jars, close the lids, turn the containers upside down and cover with a thick towel. Let the adjika cool, then put it away for storage.
Adjika with apples and herbs
A delicious option for lovers of spicy herbs - adjika with parsley, cilantro and dill.
You will need:
- 5 kg of tomatoes;
- 10 large sour apples;
- 1 kg of carrots;
- 10 hot peppers;
- 10 sweet peppers;
- 300 g of garlic;
- a bunch of dill;
- a bunch of parsley;
- a bunch of cilantro;
- 500 ml of sunflower oil;
- 500 ml of 9% vinegar;
- salt to taste.
For adjika, choose aromatic apples of late varieties - for example, Antonovka or Ranet.
Wash and peel vegetables. Core the apples. Grind tomatoes, carrots, apples and peppers in a food processor. Place the vegetable mixture in a saucepan, bring to a boil, add salt, reduce heat and cook for 30 minutes. Peel and finely chop the garlic, chop the pre-dried and washed greens.
Put the herbs and chopped garlic in a saucepan, pour in the sunflower oil and vinegar. Mix everything and cook for another 10 minutes. Spread hot adjika on sterilized jars, screw the lids on and cool under a towel.
