Adjika with apples, tomatoes, carrots and peppers
Adjika with apples, tomatoes, carrots, and peppers will become a favorite sauce and condiment for those who love spicy food. Learn how to make it in our recipe with step-by-step photos. When adjika is prepared with vegetables, it can easily be called a sauce, as its consistency is very similar to traditional sauces. If you're familiar with authentic Georgian adjika, which is made from hot peppers, garlic, and salt, you'll get a true condiment that you can't just spread on bread.
There are many ways to prepare adjika, and home cooks have learned to make it from a wide variety of vegetables and fruits. A unique adjika can be made by adding fruits, such as plums or apples, in addition to the classic vegetables. Today, we'll look at a version of adjika with apples. Apples make not only delicious pies but also sauces that pair well with meat or fish. This adjika keeps well all winter, and if you're planning to make this sauce for an upcoming party, simply omit the vinegar as a preservative.
Vinegar is essential for winter storage, so after canning your adjika for the winter, be sure to store it in a dark place to protect it from direct sunlight. Today's adjika will be boiled to soften the vegetables. If you like spices, you can add a little khmeli-suneli; your taste preferences are the deciding factor. The vegetables for adjika should be fresh and tasty. Choose juicy and ripe tomatoes. We'll use both sweet and hot chili peppers for adjika. Garlic will also add a little spice.
Ingredients:
- 500 grams of red tomatoes,
- 200 grams of sweet pepper,
- 200 grams of sour apples,
- 1 chili pepper,
- 150 grams of carrots,
- 30 grams of garlic,
- 30 grams of sugar,
- 10 grams of salt,
- 20 grams of table vinegar (9%),
- 30 grams of vegetable oil.
How to make adjika with apples, tomatoes, carrots, and peppers
We wash the tomatoes and grind them in a meat grinder.
We also mince the carrots, bell peppers, apples, chili, and garlic. When working with the hot peppers and garlic, you may want to wear gloves to avoid burning your mucous membranes. The adjika mixture is ready; let's move on to the spices.
Add salt and granulated sugar to the adjika and stir until the crystals begin to dissolve.
Add oil and bring to a simmer. Reduce heat to low and simmer for 40 minutes, stirring occasionally to prevent the vegetables from burning. When the adjika is cooked, add vinegar, stir well, and turn off the heat.
Fill sterilized jars with adjika.
We roll up the lids and put them in the pantry for the winter.
Bon Appetite!