Adjika
User Reviews
4.8
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Prep Time
40 mins
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Cook Time
1 hr 20 mins
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Total Time
2 hrs
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Servings
30 servings
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Calories
118 kcal
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Course
Salad, Condiments
Adjika
Description
This Adjika recipe uses a combination of fresh vegetables—large tomatoes, medium carrots, large red bell peppers, and green apples—blended in a food processor for a smooth mixture. The addition of small hot cayenne peppers provides heat balanced by sugar and vinegar, while vegetable oil enriches the final texture and flavor.
The mixture is cooked over medium heat for about an hour with occasional stirring to reduce and blend flavors thoroughly. After the initial cook, oil, vinegar, salt, and sugar are added for further simmering, enhancing preservation qualities and taste. Garlic is incorporated at the end off the heat, allowing its pungency to soften without cooking away.
For storage, the adjika is canned hot in sterilized jars, sealed tightly, and inverted to ensure proper preservation. When stored in a cool place, it can keep for up to a year. This condiment adds a spicy, tangy kick to meals and can serve as a flavorful sauce or spread.
Ingredients
- 7 tomato large
- 10 carrot medium
- 6 red bell pepper large
- 6 apple large, green
- 5 cayenne chili peppers tiny
- 200 g vegetable oil
- 3/4 cup vinegar
- 2 tbsp salt
- 150 g sugar
- 1 1/2 garlic heads
Instructions
Making Adjika
- Wash all the vegetables, except for the garlic, and slice into smaller pieces. Grind using a food processor.
- Place the combined ingredients into a pot and bring it to a boil. Continue cooking it on medium for about an hour while occasionally stirring.
- Once it's cooked, add oil, vinegar, salt, and sugar. Let the adjika cook for another 20 minutes while occasionally stirring.
- Remove the adjika from the heat, add pressed garlic to the mixture and let it sit at room temperature for about an hour. If canning, do not allow the adjika to cool.
Canning Adjika
- Sterilize the jars by preheating an oven to 215°F. Wash the jars and lids, then place them in the oven for about 15 minutes, or until they are completely dry.
- With the help of a canning funnel, place the hot adjika into the hot jars.
- Close all the lids very tightly and rest upside down for a few hours.
- Store the canned adjika in a cool place for up to a year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Sodium | 482mg | 20% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 4423IU | 88% |
| Vitamin C | 37mg | 41% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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