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Adjika with apples and tomatoes
There are many recipes for this aromatic and appetizing seasoning for meat, as well as fish dishes and side dishes. Especially delicious is the spicy adjika with apples and tomatoes. In this recipe, the heat of the adjika is slightly softened by the apples and carrots. Preparing adjika with apples and tomatoes is not particularly difficult, although patience will be required, as it will take an hour and a half to prepare the adjika.
Preparation time: 90 minutes.
Caloric content: 35 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Gather the necessary ingredients from the list for preparing adjika with apples, tomatoes, and carrots. It is best to choose sweet-and-sour apples for the adjika. For the sweet pepper, choose thick-walled and meaty ones. The best option is the Ratunda pepper. To make the adjika look beautiful and appetizing, we select peppers of bright color.
- sweet pepper - 5 pcs;
- tomatoes - 1.3 kg;
- sweet-and-sour apples - 0.25 kg;
- vegetable oil - 1/4 cup;
- garlic - 50 g;
- hot pepper - 1 pc;
- sugar - 1 tbsp (without a heap);
- carrot - 0.25 kg;
- salt - 1 tbsp (without a heap).
Preparation
- Thoroughly wash the preservation jars and sterilize them. Don’t forget to boil the lids for the jars.
- Choose Slivka variety tomatoes for the adjika. These tomatoes are dense and meaty, the adjika will be thicker with them. Don't hesitate to remove the skins from the tomatoes to avoid bits of skin in the finished adjika. To do this, make a cut in the skin of the tomatoes, pour boiling water over them, then immerse them in cold water. After this contrasting shower, the skin comes off easily. Cut the tomatoes into pieces and pass them through a meat grinder.
- After washing and peeling the carrot, chop it using a meat grinder or a grater with medium holes.
- Wash and core the apples, then chop them using a meat grinder.
- Cut the sweet pepper pods and remove the seeds. Chop the pepper flesh using a meat grinder.
- Combine all the prepared ingredients in a cooking pot. After adding salt, sugar, and vegetable oil, place the pot with the mixture over the fire. Cook the adjika for 1.5 hours, remembering to stir. Toward the end of cooking, it is necessary to stir more frequently to prevent the adjika from burning to the bottom of the pot, as it will greatly thicken by that time. 20 minutes before the sauce is ready, add the chopped garlic and hot pepper to it.
- Pour the hot adjika into sterilized jars and seal them tightly. Turn the jars upside down and wrap them in a blanket overnight.
- This portion of ingredients makes 2 half-liter jars of ready adjika. Adjika with apples and tomatoes stores perfectly in the apartment.
What could be better than homemade, hot adjika?! This appetizer is especially delicious on rye bread.
