Adjika apple

Adjika apple

Category: Blanks

Ingredients
ripe tomatoes	1.5KG
sour apples	0.5KG
red bell pepper	0.5KG
carrot	0.5KG
bitter pepper	2-3 pcs.
garlic	0.5 tbsp.
salt to taste

Cooking method

• Scroll tomatoes, apples, carrots and bell peppers through a meat grinder and simmer under a slightly open lid for 2 hours. 10 minutes before the end, add chopped hot peppers and garlic, salt.
• Add hot pepper and garlic to taste.
• Pour into sterile hot jars.
• Adjika turns out to be thick and tasty. Its use is universal: just as a seasoning, an addition to tomato sauce for meat, grate a chicken before frying, etc.
• I have a little adjika with a "Caucasian accent" :), I added a large bunch of ground cilantro and a little dry spices. Tomatoes here are rolled through a juicer - I don't like with seeds and skins. ;)

It turned out delicious, although my husband did it without carrots ...
Tomorrow I promised a second portion, already with carrots

Glad you liked! I also sometimes add very little or no carrots. A matter of taste.

The question was drawn - if there is no red pepper, can anyone? And half a glass of garlic is it cloves or crushed?

Looks better with red pepper, but in principle, you can do anything.

I cooked a similar adjika (only I have sugar and vinegar in my recipe) for many years. I want to say that boiled garlic gives it a not very pleasant aftertaste; it is better to add it just before eating adjika.

With red pepper it is better, indeed, and prettier and tastier, because red is a ripe pepper, it is juicy and sweet. And the garlic in the cloves is half a cup, but I put less before the end of cooking.

Elenka69 Thank you, everything turned out very tasty (y) I did it with small additions:
doubled the number of products, added 5st. l. salt and 5 tbsp. l. sugar and at the end of cooking 2 tbsp. l. vinegar 9%, garlic and hot pepper too - it turned out 11 half-liter cans. Thank you very much for the recipe

Yesterday I made another adzhika, because I realized that it would not be enough for a long time (it flies away), but for added crap I added 200-300 grams of grated horseradish at the end of cooking: wow: Girls, such delicious things, my husband smears a layer right on the bread in your finger and bursts Try to do this you will not regret

[nut]

nut, try to cook with horseradish or a finger-thick sandwich?
I guess I'll try both.

Elenka has already cooked adjika twice, once with cilantro, but I'm afraid no one except me will eat it, and the second option boiled down a double portion, evaporated until thick and without greens. Taste. Thank you!

[Gaby]

Gaby, to your health! May everyone be delicious!

made a saucepan.
thanks for the recipe
but tell me, can I roll it up and store it just in the apartment? or just in the refrigerator?

You can store it in the closet, apartment, if you spread the hot adjika in sterile jars, close with boiled lids. Wrap in a blanket until it cools completely.

Thank you. I did just that, I just didn't wrap it up. but on the other hand, she sterilized the cans and lids well