Almost all of us like to serve meat and fish dishes, salads, soups and much more with ketchups, mayonnaise, various sauces. But, if you read the composition of what we are offered in shops, you can find in these products a lot of harmful substances that are harmful to health – flavors, dyes, thickeners, emulsifiers, preservatives. For this reason, it’s better find recipes adjika for the winter, as well as other sauces and cook them yourself.
The benefits of homemade sauces
First of all, this is the absence of the above harmful substances in the composition, since you will cook from natural products, do not adding nothing superfluous and harmful.
Each mistress can independently, at her discretion and according the desire of loved ones, choose a recipe for yourself, and also change him – adding some additional ingredients.
Also, any housewife can adjust the taste when cooking sauce, make it sweeter, spicier, more salty and so Further.
Adjika
One of the most popular types of sauces. Especially popular those who like spicy. The main components here are tomatoes, paprika and garlic, and as additional ingredients, you can use everything that’s enough for fantasy: apples, bell peppers …
It is possible to make adjika of several types for testing – with the addition of different products, then to try in turn all the options and choose the best one that you like best and your family, then next year you can stock up on winter adjika already according to the recipe that has been loved over the past winter. Or maybe will you experiment further and come up with a few more variants of this sauce.
Adjika recipes for the winter are nothing complicated, and you can easily bring them to life. One of the popular recipes – this is adjika with apples.
To prepare it, you will need:
- 12 bell peppers.
- About 8 hot peppers.
- 8-10 kilograms of tomatoes.
- One and a half kilograms of sweet and sour apples.
- 1 kilogram of carrots.
- 1 kilogram of onion.
- 2 teaspoons of black pepper in the form of peas.
- 1 cup of sugar.
- Salt to taste (approximately 3 tablespoons).
- Garlic.
- 150 grams of vinegar 9%.
- 500 grams of vegetable oil.
First you need to wash and dry all the vegetables. Further Bulgarian peppers need to be cleaned from seeds. Hot peppers for spiciness used together with seeds. Tomatoes need to be cut into slices. Twist all this in a meat grinder, mix, put in large saucepan and set to boil.
Then you need to make the second mixture: twist in a meat grinder carrots, onions and apples. Apples must first be freed from the core. After the first mixture is boiled for 30 minutes, you need to add a second mixture to it and add black pepper there. Boil for 2 hours, stirring occasionally.
After two hours, the mass should thicken, it is necessary to fall asleep in it. salt, sugar and add finely chopped or grated garlic. Add the same vegetable oil and vinegar. In 20 minutes your adjika will be ready, you just have to pour it into jars, pre-sterilized, roll up, put the jars up bottom, cover with towels and leave in this condition until until they cool completely.
Adjika raw
Raw adjika recipes (this method of preparation excludes heat treatment) suitable for those who do not have a cellar, underground or basement where you could store canned food for the winter in the dark and cold. Such adjika spicy recipes do not involve cooking.
Bell pepper (2 kg), hot pepper (200 gr), garlic (50 gr) and 200 grams of green parsley is ground in a meat grinder, the resulting mass is salted, vegetable oil (1 tbsp) is added there and pour 1 liter of tomato juice (it must be prepared in advance), after which it is poured into small jars, close with plastic lids and refrigerate. Be kept Your sauce will not be long – about 3 weeks.
It’s best to implement adjika tomato recipes not in summer period, and in autumn, but when it’s still warm, when there is still fresh vegetables if you use your crop for cooking.