Adjika

Adjika takes roughly 3 hours and 40 minutes from beginning to end. This side dish has 443 calories, 3g of protein, and 26g of fat per serving. This recipe serves 8. For $1.72 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 34 foodies and cooks. This recipe from Moms Dish requires carrots, chili peppers, vegetable oil, and salt. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Abkhazian Adjika for similar recipes.

Servings: 8

Preparation duration: 180 minutes

Cooking duration: 40 minutes

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Ingredients:

10 medium Carrots

5 tiny Cayenne Chili Peppers

6 large Green Apples

6 large Red Bell Peppers

2 tablespoons Salt

150 grams Sugar

7 large Tomatoes

200 grams Vegetable Oil

3/4 cups Vinegar

Equipment:

food processor

pot

funnel

oven

Cooking instruction summary:

Wash all vegetables (excluding garlic, you will add it in the end) slice into smaller pieces and grind. You can use food processor or grinder. I would suggest grinding peppers last, mixing in by porting and tasting the spiciness of Adjika. My turned out perfect with 5 peppers. Combined ingredients place in pot, bring it to boil, cook on medium. Stir ingredients in pot once in a while.After an hour of cooking add oil, vinegar, salt and sugar. Let Adjika cook for another 20 minutes, continue stirring. Remove from heat, add pressed garlic to mixture, let it sit in room temperature for about an hour. To sterilize jars, preheat oven to 215F. Wash jars and lids, place them in oven for about 15 minutes or until completely dry.With help of canning funnel place Adjika into jars.Close all lids really tight. Store in cool place, they can be stored up to a year.

 

Step by step:


1. Wash all vegetables (excluding garlic, you will add it in the end) slice into smaller pieces and grind. You can use food processor or grinder. I would suggest grinding peppers last, mixing in by porting and tasting the spiciness of Adjika. My turned out perfect with 5 peppers.

2. Combined ingredients place in pot, bring it to boil, cook on medium. Stir ingredients in pot once in a while.After an hour of cooking add oil, vinegar, salt and sugar.

3. Let Adjika cook for another 20 minutes, continue stirring.

4. Remove from heat, add pressed garlic to mixture, let it sit in room temperature for about an hour. To sterilize jars, preheat oven to 215F. Wash jars and lids, place them in oven for about 15 minutes or until completely dry.With help of canning funnel place Adjika into jars.Close all lids really tight. Store in cool place, they can be stored up to a year.


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