Adjika is a fragrant dip made of tomatoes, garlic and other veggies. It’s lightly spicy and delicious on just about everything.
Servings 30 servings
- 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 the vegetables, except for the garlic, and slice into smaller pieces. Grind using a food processor or grinder.
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 Adjika cook for another 20 minutes, while occasionally stirring.
Remove from heat, add pressed garlic to the mixture and let it sit in a room temperature for about an hour.
Sterilize the jars by preheating an oven to 215 °F. Wash the jars and lids, and place them in the oven for about 15 minutes, or until completely dry.
With the help of a canning funnel place Adjika into jars.
Close all lids very tightly.
Store the canned adjika in a cool place for up to a year.
Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 482mg | Potassium: 224mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4423IU | Vitamin C: 37mg | Calcium: 14mg | Iron: 1mg