Adjika is a true gem of homemade preserves. It turns out fragrant, spicy, and goes perfectly with meat, potatoes, or simply as a snack with bread. Many people are looking for their best adjika recipe, but it’s always the mom’s proven versions that turn out the most successful.
Among housewives, adjika from tomatoes is especially popular – it has a delicate texture, bright color, and balanced taste. And if you add apples, the heat of the pepper feels softer, while the preserve acquires a pleasant tang. That’s why adjika with apples has long been a classic of homemade canning.
If you are looking for a recipe of adjika for winter that always works, try this proven version. This is exactly the case when an adjika recipe is simple, but the result exceeds all expectations.
Recipe: adjika domashnyaya for winter
Yield: about 6 liters
Ingredients:
- tomatoes – 2.5 kg
- carrots – 0.5 kg
- sweet pepper – 0.5 kg
- apples – 0.5 kg
- hot pepper – 2–3 pcs.
- garlic – 200 g
- oil – 200 g
- sugar – 100 g
- salt – 30 g
- vinegar 9% – 100 ml
Preparation:
- Wash tomatoes, carrots, apples, and sweet peppers, peel, and grind them through a meat grinder or blend them.
- Add minced hot pepper and garlic.
- Transfer everything to a large pot, add oil, salt, and sugar.
- Simmer over low heat for about 1.5 hours, stirring occasionally.
- At the end, pour in vinegar, stir, and boil for another 5 minutes.
- Pour the hot adjika into sterilized jars and seal with lids.
Why is this adjika recipe the best?
- the combination of vegetables and apples makes the taste harmonious;
- it is easy to cook, even if you are preserving for the first time;
- such adjika domashnyaya is stored all winter and even longer;
- it is universal – suitable as a sauce, spread, or seasoning.
Try making this adjika from tomatoes, and it will definitely become your favorite among all homemade preserves.
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