Ajika with apples and carrots: 2 the most delicious and simple recipe

In this article, we will consider two simple and fast, but incredibly delicious recipe for adjika from tomatoes, apples, carrots and other piquant ingredients.

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For the first time, Adzhik began to be prepared in Abkhazia, using it as an acute seasoning. Literally, the name of acute sauce from tomatoes and pepper is translated as “salt”. Indeed, literally 100 years ago, it was customary to cook Adjika without tomatoes, apples, greenery, sweet and spicy pepper. Previously, according to the ancient recipe, exclusively burning spices were added to Ajika: garlic, salt, spices, burning pepper and cilantro. After decades, the prescription of spicy spices evolved and became a real sharp sauce that was so loved in many European countries.

Piquant Adjika with apples and carrots with the addition of pepper

The recipe for piquant adjika with sweet apples and pepper has long become a favorite for many housewives. Pay attention to the fact that acute pepper is of different burning strength. Focus exclusively on your taste and taste of your household.

Write down the following products on your list:

ripe tomatoes - 1 kg;
sweet Bulgarian pepper - 0.5 kg;
burning pepper-3-4 pcs.;
carrots - 0.5 kg;
apple - 0.5 kg;
a bunch of basil - 1 pc. (30 g);
kisza bundle - 1 pc. (30 g);
a bunch of parsley - 40 g;
garlic - 1 medium -sized head;
salt - 2 tbsp. l. with a slide;
pepper - 2 tsp. without a slide (you can add less);
sugar - 2 tbsp. l.;
vinegar 6% - 3 tbsp. l.;
sunflower oil - 3 tbsp. l.

Of the proposed products, approximately 4 medium jars of 0.5 liters are obtained.

Rinse all vegetables thoroughly: tomatoes, Bulgarian and burning peppers, carrots and apples. Dry with a paper towel. Remove all the tails and cuttings. Clean the apple from the skin, and the peppers from the seeds - this can give bitterness to Adzhika. Skeleton from tomatoes can not be cleaned. It is enough to scrape young carrots with a knife.
Cut the vegetables into 2-3 parts and pass through a meat grinder or blender. But do not beat too small. Carrots can be rubbed on a fine grater. Put a large pan on a small fire and pour the resulting mixture into it. Stir periodically with a long wooden spoon every 10-15 minutes.
Rinse the greens thoroughly. Lay out on a clean surface and let it dry well. At this time, finely chop the garlic with a knife. Do not let through the press, because then there will be no bright aroma.
Finely washed, dry greens or pass through a meat grinder. By the way, garlic can also be twisted through it.
All this fragrant composition is sent to Adzhika, seething on fire. Mix well, having achieved a homogeneous consistency.
Add salt and pepper (you can adjust it to your liking), as well as sugar and sunflower oil. Bring the mixture to a boil and cook for an hour without covering the pan with a lid. After all, Adzhik needs to be well aware to allow excess fluid to evaporate.
At the very end, add vinegar to Ajika. Let it brew for 25-30 minutes by mass already in the off state.
Wash and sterilize the banks well in advance. Gently pour adjika into banks, roll up with a lid and wrap it with a towel or a warm blanket. Do not forget to turn the contents over. And after 2 days, remove them for storage. By the way, Adzhika can be stored in a cool place up to two years.

Simple recipe for adjika with apples and carrots with the addition of onions

Having prepared once with onion and apples once, you will never want to preserve on a different recipe! Many housewives like this recipe because of their magical aroma. Everyone is used to adding garlic to Adjika, while onions gives it incredible juiciness and such home notes. The recipe is budget, and most importantly - insanely tasty!

Would need:

ripe red tomatoes - 2 kg;
onions - 1 kg;
carrots - 5 pcs.;
apples - 5 pcs.;
sugar - 4 tbsp. l.;
salt - 3 tbsp. l.;
pepper - 3 tsp;
pepper peas - 7 pcs.;
bay leaf - 6 pcs.;
cloves - 5 inflorescences;
cinnamon - 1 tsp;
red ground pepper - 1 tsp;
vinegar 6% - 4 tbsp. l.;
sunflower oil - 3 tbsp. l.

From the products, approximately 5 medium jars of 0.5 liters are obtained.

All vegetables and fruits are thoroughly under running water and dried with a paper towel. Gently cut all the cuttings and cores with a small knife.
Cut into large pieces and pass everything through a meat grinder. Pour the resulting mixture into a pre -prepared large pan and put on a small fire.
All large spices, except the bay leaf, are properly chopped with a kitchen mortar. You can make this a coffee grinder or a rocking rock on a wooden board.
Add the entire piquant mixture from a mixture of seasonings to vegetable puree, mix well. After 10-15 minutes, add sugar, salt and pepper to Azhika. You can adjust them to your liking by making a test.
Let Adzhik boil well for 45-50 minutes. After time, add vinegar and oil. A piquant sauce should be well boiled so that excess fluid evaporates. We bring to a boil and languish on low heat for another 10-15 minutes.
I wash in advance and sterilize the banks in which our Adzhika will be stored. After this time, remove it from the fire and, without cooling, carefully pour it into banks. We roll it with a lid and wrap well in a towel, turning the top with a bottom.
In a cool dark place, adjika can be stored for about 1.5 years. It is perfect as a cold snack or even a spicy dressing for borsch.