Adjika is a dish that has been around in for many years in Slavic community. It is spicy sauce that is added to meals for little spicy flavoring. I like to eat Adjika with meat or just with piece of bread. I was afraid to mess with spicy peppers because we rarely eat spicy foods at home. I took a risk by buying tiny cayenne peppers, they are so powerful… Tiny 5 peppers, I couldn’t believe it.
This recipe made 8 small jars, I purchased from Walmart. I gave away several already and so far feedback has been that this is the best Adjika they tried. I am very glad that it turned out flavored perfectly. All thanks to my sister Tanya for this recipe.
Share Some Love ❤️
- 7 large Tomatoes
- 10 medium Carrots
- 6 large Red Bell Peppers
- 6 large Green Apples
- 5 tiny Cayenne Chili Peppers
- 200 g Vegetable Oil
- 3/4 cup Vinegar
- 2 tbsp Salt
- 150 g Sugar
- 1 1/2 Garlic Heads
- 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.