Blackthorn sauce with adjika for the winter

Adjika has long ceased to be a purely Caucasian seasoning. Russians fell in love with her for her sharp taste. The very first seasoning was made from hot pepper, herbs and salt. The word adjika itself means "salt with something." For centuries of production in modern adjika, the main ingredients have remained, but many additives have appeared.

This delicious hot sauce that whets your appetite is not made with anything! It can contain eggplants, zucchini, bell peppers, apples, cabbage, leeks. But today the "heroine" of our article will be adjika from thorns for the winter. This berry will give an unusual plum taste, accentuate the aroma of meat and fish dishes. We offer you recipes with different ingredients. Choose any.

Variations on the theme - hot thorn tkemali sauce

Option one

For one kilogram of plums for the preparation of spicy adjika, you will need:

• 2 teaspoons of table salt;
• half a glass of water;
• pod of hot red pepper;
• 5 large cloves of garlic;
• cilantro and dill in large quantities;
• mint leaves 5 pieces.

How to cook properly

1. Thoroughly rinse the plums, herbs and garlic under running water. Peel the garlic from the husk and film. We remove the stalk from the hot pepper, but do not touch the seeds. It is they who will add pungency and piquancy to thorn adjika. Remove seeds from fruits.
2. Place the thorn plum halves in a cooking bowl and sprinkle with salt to make the plum juice stand out.
3. We put the chopped fruits to boil by adding water. As soon as the contents boil, reduce the heat to a minimum, mix well so that the adjika thorns are well heated.
4. After five minutes, add finely chopped hot peppers.
5. After another 5 minutes, add chopped cilantro, dill and mint to the adjika.
6. Two minutes later - the garlic passed through a press, let it boil for 2 minutes and remove from heat.

Since the thorn sauce is hot for the winter, you won't eat much of it. For unfolding, it is better to take sterilized small jars.

Option two

To prepare a hot sloe sauce with adjika for the winter, you will need:

• sloe - 2 kg;
• ripe red tomatoes - 0.4 kg;
• water - 235 ml;
• garlic - 6 cloves;
• mint - 6 branches;
• hot pepper - 1 piece;
• coriander - 25 grams;
• apple cider vinegar - 25 ml;
• granulated sugar - 110 grams;
• natural honey - 25 grams;
• salt - 2 tablespoons without a slide.

Cooking features

1. Before cooking, wash the plums and herbs in several waters. Let's clean the garlic from the surface and inner "clothes". Remove the stalk from hot pepper and, if necessary, seeds. We cut the tomatoes into four parts, having previously cut out the place where the stalk is attached. Many housewives do not remove the seeds, as they believe that it is they who give the thorn adjika a unique taste.
2. Remove seeds from cleanly washed blackthorn fruits and put them in a bowl. Add water and cook for 10 minutes.
3. Grind the slightly cooled plum mass through a fine metal sieve. Cook the chopped blackthorn over low heat again.
4. While the mass is boiling, we will deal with garlic, hot peppers and ripe tomatoes. We use a meat grinder to grind them.
5. Add chopped vegetables and herbs to the thorns. Pour honey, sugar, salt. Stir thoroughly and cook the hot sloe sauce for a few minutes.

You do not need to sterilize adjika for the winter.It is enough to roll it up in jars and hide it under a fur coat until it cools.

Adjika for fried meat

A lot of people like fried meat. Acute sloe sauce for the winter, the recipe for which is given below, the most suitable option.

For cooking, you need to stock up on:

• ripe blackthorn fruits - 1 kg 200 g;
• pure water - 300 mg;
• fresh fleshy tomatoes - 0.6 kg;
• young garlic - 1 head;
• hot red pepper - 2-3 pods;
• sweet apple - one medium size;
• sweet bell pepper - 3 pieces;
• table (not iodized salt) - 90 g;
• granulated sugar - 150 g.

Cooking features

1. Put the washed and dried thorns in a saucepan whole, pour in water and set to cook. The cooking time is not indicated, as it depends on the ripeness of the berries. When the contents of the pot boil, set the temperature switch to the minimum value.
   
2. As soon as the skin begins to burst, and the pulp is completely softened, we select the fruits on a sieve. We are waiting for the thorn to cool down and begin to wipe it with our hands. As a result, you will get a beautiful puree of plums, and the bones and skin will remain in the sieve.
3. Chop fleshy tomatoes, sweet and hot peppers, apples, garlic and grind in turn in a meat grinder, on the smallest wire rack. We cook the resulting mass for an hour.
4. Then add the plum puree, sugar, salt and simmer over low heat for another 30 minutes. Hot hot sauce for the winter is laid out in prepared jars and rolled up. We send it upside down under a fur coat for a day.

In conclusion about the benefits of the thorn

Blackthorn fruits, which resemble plums in appearance and taste, are the most useful product:

1. They contain a huge amount of vitamins and minerals. Thanks to them, the berries have an anti-inflammatory, immune, antibacterial effect on the human body.
2. The substances contained in the fruits contribute to the elimination of toxins and toxic substances.
3. The fruit is widely used by nutritionists for weight loss.
4. A person who takes products containing thorn, forgets about shortness of breath, is less irritated.
5. Berries normalize blood pressure and so on.

Although the value of fruits in adjika decreases from heat treatment, together with other ingredients, a useful low-calorie product is still obtained. Cook for health, treat family and friends with delicious fragrant twists.

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