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

 

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.


Nutrition Information:

Quickview
478k Calories
3g Protein
26g Total Fat
62g Carbs
15% Health Score
Limit These
Calories
478k
24%

Fat
26g
40%

  Saturated Fat
20g
128%

Carbohydrates
62g
21%

  Sugar
49g
55%

Cholesterol
0.0mg
0%

Sodium
1812mg
79%

Get Enough Of These
Protein
3g
8%

Vitamin A
18089IU
362%

Vitamin C
191mg
232%

Fiber
10g
43%

Vitamin K
38µg
37%

Vitamin B6
0.66mg
33%

Potassium
1066mg
30%

Vitamin E
4mg
30%

Manganese
0.51mg
25%

Folate
100µg
25%

Vitamin B3
3mg
15%

Vitamin B1
0.2mg
14%

Vitamin B2
0.23mg
14%

Magnesium
50mg
13%

Phosphorus
116mg
12%

Copper
0.2mg
10%

Vitamin B5
0.84mg
8%

Iron
1mg
8%

Calcium
62mg
6%

Zinc
0.84mg
6%

covered percent of daily need
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Food Trivia

Cornflakes have more genes than people do.

Food Joke

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