Mom’s Adjika Recipe – A Russians’ Pesto! (Аджика)
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
14 cups
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Course
Side Dish, Condiments
Mom’s Adjika Recipe – A Russians’ Pesto! (Аджика)
Description
This Adjika recipe blends peeled and chopped carrots, apples, bell peppers, and a large amount of ripe tomatoes, which are minced together and boiled multiple times to achieve a uniform thick texture. The mixture then simmers for 1.5 hours before adding minced garlic and jalapenos along with cooking oil and salt, simmering for another 30 minutes to meld flavors. The process yields a richly textured, spicy sauce with a balance of sweetness from the apples and vegetables, heat from jalapenos and garlic, and savoriness from the salt.
Once prepared, the hot adjika is carefully transferred into sterilized jars to ensure preservation. This sauce is traditionally used as a condiment to add zest to meat, bread, or vegetables, enhancing meals with its robust flavor profile. Proper jar preparation and sealing help maintain freshness for long-term storage.
The instructions include practical tips on sterilizing jars and lids, and the careful filling process to avoid contamination. This adjika can be stored and enjoyed over time as a spicy, flavorful addition to meals.
Ingredients
- 1 lb carrot about 2 large, peeled and cut into 1" pieces
- 1 lb apple about 5 medium, peeled and cored
- 1 lb bell pepper 3-4 large, chopped into 1" pieces
- 5 lbs tomato about 10 cups ripe, sliced into quarters
- 1 cup neutral cooking oil olive, canola or vegetable oil, generic cooking oil
- 150 grams garlic 2/3 cup or about 24 large cloves
- 150 grams jalapeno pepper 2/3 cup or about 14 medium, stems removed
- 2 Tbsp salt
Instructions
- Using a food processor, mince carrots, apples, bell peppers, tomatoes and put them in a large soup pot.
- Bring the pot to a boil over high heat, stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.
- Reduce heat, cover and simmer for 1 1/2 hours. Stir occasionally.
- Mince the garlic and jalapenos together in the food processor.
- Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another 30 minutes.
- Prepare the cans.
Canning Process:
To sterilize your clean jars: wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
- Transfer your boiling hot adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4" space.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate adjika and enjoy within 3 months.
User Reviews
Overall Rating
4.9
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