Cook Adjika with apples for 40 minutes
How to cook adjika with apples
Products
for 2,5 liters of adjika
Tato - 2 kilokalama
Apu - 600 kalama
Karoti - 600 kalama
Pepa Bulgarian - 600 kalama
Hot peppers – 4 medium
Aniani - 600 kalama
Garlic - 200 kalama
Suauʻu fualaʻau - 400 milliliter
How to cook adjika with apples
1. Thoroughly wash the onions, tomatoes and bell peppers, remove the cuttings from the tomatoes, the stalk and seeds from the sweet pepper, cut the vegetables into 5 pieces.
2. Wash the apples, core them and also cut into 5 pieces.
3. Aveese ma tipi le kāloti.
4. Peel the garlic and then chop it with a knife or garlic press.
5. Peel hot peppers, remove the stalk.
6. Pass the prepared food through a meat grinder, then salt to taste.
7. Add 400 ml of vegetable oil to the resulting mass, mix well and cook in an enamel or stainless steel dish for 40 minutes.
8. After cooking, cool adjika and serve, or spin for the winter.
How to cook adjika with apples in a slow cooker
1. Wash vegetables and apples, remove cores and seeds, cut them into pieces.
2. Thoroughly chop the garlic and carrots.
3. Grind all products in a meat grinder, salt, add spices and 400 ml of vegetable oil.
4. Thoroughly mix the resulting mass, place in a multicooker container and turn on the “Stew” mode for 35 minutes. After the adjika is slightly cooled, it is ready for use or conservation.
Harvesting adjika for the winter
1. Sterilize adjika jars (it is better to choose small jars, since adjika is not consumed in large quantities).
2. Pour boiled adjika with apples into hot jars.
3. Tighten the adjika lids, cool and store.
Moni mea moni
– Adjika with apples is a popular variation of traditional adjika, which, in addition to pungency and salt, wants to add a bit of sweet and sour taste, which apples give. The result is a universal appetizer-sauce – even for bread, even for meat. Cooking adjika is simple, all preservatives (hot peppers and garlic) are natural.
– To give adzhika with apples a pronounced oʻona you can add a little apple cider vinegar to it, and for piquancy – ground walnuts into flour.
– Than cook adjika longer, the thicker and the more concentrated it becomes.
- The degree of pungency you can independently adjust the amount of hot peppers in the recipe. When preparing adjika with apples, you can add your favorite spices and make the dish exclusive.
– Vegetables for cooking adjika are necessary filifili fresh, without rotten barrels and wormholes. This will help keep the dish longer and not spoil its taste.
- tamato for a dish it is better to choose juicy ripe and even slightly overripe, and sour apples.
– It is recommended to cook adjika with apples in an enamel ipu ipu or stainless steel cookware.
– In adjika with apples you can faʻaopoopo coriander seeds, hops-suneli, dill, fennel and saffron.
- Taua ole kalori adjika with apples – 59,3 kcal / 100 grams.
– Adjika is an effective prophylactic agent against viral diseases, it improves digestion, normalizes and enhances metabolism, and increases appetite.
– Canned adjika with apples mafai ona teuina up to 2 years, retaining its useful and taste properties.
- averesi cost of products for cooking adjika with apples in season – 300 rubles. (as of May 2019 in Moscow).
– Adjika with apples is perfect goes well with meat dishes, used in the preparation of sandwiches and served as an independent snack.