During the summer period, you need not only to have time to relax, but also to prepare delicious preparations for the winter. Adjika is a favorite of many housewives. This is not only a spicy sauce, but also an excellent appetizer, as well as an addition to many dishes and side dishes. Why, just spread it on fresh bread, that's a great snack ready. Most housewives cook quite a lot of adjika, as it quickly disperses. Therefore, you can try several options for its preparation at once. In this article we will see unusual recipes for just awesome adjika. The first option is prepared with apples, and the second with zucchini. Agree, it is very intriguing.
Adjika awesome with apples
The best recipes for winter preparations are usually passed down from generation to generation. The following recipe can be attributed to such seaming. It turns out this dish is quite spicy. But as you know, not everyone loves spicy food. Therefore, the amount of hot pepper can be changed depending on your taste preferences and health. For those with an inflamed stomach, it is better to refuse spicy foods.
So, for the preparation of this blank, we need to prepare the following components:
- 5 kilograms of ripe tomatoes;
- 1 kilogram of carrots;
- 1 kilogram of bell pepper;
- 8 pieces of red hot pepper;
- 1 kilogram of medium-sized apples;
- 250 grams of peeled garlic;
- 0.5 liters of vegetable oil;
- 6 tablespoons of granulated sugar;
- 4 tablespoons of table salt.
Cooking such adjika does not take much time, which is its main advantage. The first step is to wash and peel all the vegetables. Tomatoes can be dipped in boiling water and peeled off. But you can also miss this moment, since after grinding it is practically not felt. Remove the stalk and core from the pepper, thoroughly crush all the seeds. Cut the apples into 4 pieces and also remove the cores. You can leave the peel on the apples. We clean and wash the carrots under running water.
Now grind all the prepared ingredients (carrots, peppers, apples and tomatoes) with a meat grinder or blender. Mix the finished mass and put on a small fire. In this form, adjika is cooked for about 2 hours. Now you can add the rest of the components.
Chop the garlic with a knife or blender. Prepared garlic, granulated sugar, vegetable oil and salt are added to boiling adjika. Now it remains to boil the workpiece for another 10 minutes and you can start seaming. You do not need to put out the fire. Another boiling adjika is poured into prepared containers and rolled up. Banks should be thoroughly rinsed and sterilized before this.
From this portion, 14-15 half-liter cans are obtained. If you need more or less adjika, then change the amount of ingredients accordingly. If you roll the workpiece into 700-gram cans, you get about 10 pieces.
Adjika awesome with zucchini
The next recipe is no less surprising and unusual. The main ingredient in this adjika is zucchini. Since they do not have a distinct flavor, they can easily absorb the richer flavors of other ingredients. Thus, you can increase the amount of the prepared dish and give it a special flavor.
Now let's take a look at the list of required ingredients:
- 1 kilogram of zucchini;
- 150 grams of bell pepper;
- 0.5 kg of ripe tomatoes;
- 150 grams of carrots;
- 1-2 red bitter peppers;
- 4 tablespoons tomato paste;
- 60 ml of vegetable oil;
- 2 heads of garlic;
- 30-40 ml of 9% table vinegar;
- 50-60 grams of granulated sugar;
- kitchen salt to taste.
As you can see, most of all in this dish is zucchini. To do this, choose young fruits without seeds. If the zucchini has a fairly dense skin, then it will be better to peel the fruit before cooking. You can not add hot pepper to the dish, or add it a little. The taste of adjika will not be affected by this, since garlic will give it an already piquant taste.
Preparation of the workpiece consists of the following stages:
- The first step is to clean (if necessary) and cut the courgettes. The size of the pieces does not matter, the main thing is that they fit into a meat grinder or blender. Alternatively, you can cut the fruit into 4 pieces lengthwise, and then cut each into wedges.
- Next, we clean, wash and cut the carrots into arbitrary pieces.
- My bell pepper, cut off the core and chop.
- Grind the tomatoes. Before that, you can remove the skin from the fruit. To do this, the tomatoes are placed in boiling water for a couple of minutes, and then transferred to cold water. Now the peel is easily removed from the tomatoes.
- Grind all prepared vegetables with a blender or meat grinder. The finished mass is transferred to a prepared saucepan, and put on a small fire. After boiling, adjika is boiled for another 20 minutes. All this time, the mass must be stirred frequently so that it does not stick to the sides of the pan.
- After 20 minutes, add tomato paste, kitchen salt, granulated sugar, and chopped hot peppers to the adjika. Next, pour vegetable oil into the mass and continue to cook for another 10 minutes.
- Now you need to add finely chopped garlic to the mixture and cook for five minutes.
- At the end, 9% table vinegar is poured into the adjika, mix the mixture thoroughly, wait until it boils again and turn it off.
- Now the mass is poured into sterilized jars and rolled up with lids. After that, the workpieces must be turned over with the lids down and wrapped in something warm (blanket or towel) before the workpiece has completely cooled down.
For seaming adjika, clean sterilized containers are used. This means that before use, the cans should be thoroughly washed with soda, and then held in boiling water or a preheated oven. Immediately after cooling, adjika is moved to a cold place for further storage for the winter.
Conclusion
As we have seen, a tasty and original piece can be prepared quickly and easily. Awesome adjika can be made from the simplest vegetables and spices. The above recipes show that for this you can use components that are completely unusual for adjika, such as zucchini and apples. In general, there is no need to be afraid of bold experiments. This is how culinary masterpieces are usually born.
