Adjika recipe for winter

by Kayla Magazine
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adjika recipe

The Adjika recipe is a great way to use up tomatoes, bell peppers and garlic. Adjika  is a paste made with hot chillies, sweet peppers, garlic, herbs and spices. As a 16-year-old, I knew nothing about adjika. Quite by chance, I spent the night at my friend’s aunt house on New Year’s Eve. She was a very loving lady. She set a table full of dishes for us. Georgian adjika was hanging on a plate near me. I was curious so I tried it and I couldn’t stop eating. I really enjoyed it. You won’t believe it, but I ate everything and when she saw that, she brought me more. As I was leaving, I asked if she could share the recipe with me for this dish. She was very kind and told me that this was a Georgian adjika. In the summer, she makes it, so she has it in stock for winter. I kept the adjika recipe in my recipe scrapbook and still have that note in the lady’s handwriting. Besides, it happened 23 years ago.

If the quantities listed in the adjika recipe seem too large, simply divide it into two or three parts. This adjika recipe is for those who have their own garden and a good supply of tomatoes, peppers, apples and other garden goodies.

Georgian Adjika Recipe

Ingredients:

35 oz (1 kg) onions

salt

35 oz (1 kg) bell peppers

1 liter oil

35 oz (1 kg) kg garlic

15-20 pieces pepper

35 oz (1 kg) apples

1¼ cup (250 g) sugar

35 oz (1 kg) carrots

352 oz (10 kg) ripe tomatoes

Directions

Peel and chop onions, garlic, carrots. Wash and chop the bell peppers, remove the seeds. Peel and cut out the seed pods of the apples. Remove the skins of the tomatoes. Blend everything with a blender and cook for two hours on medium heat, until the liquid evaporates and the sauce thickens. Stir occasionally.

Sterilize your clean jars. Transfer your boiling hot georgian adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4″ space. Pour the hot sauce into clean jars, close them with sterile lids, place the jars with the lids down and let them cool down slowly. Enjoy!

Store in a cool, dark place (eg basement). If canned appropriately, this adjika has a shelf life of at least a year.

About Georgian adjika

Adjika is the signature dish of the national cuisine of Abkhazians, Georgians and other peoples of the South Caucasus. Georgian adjika recipe can be made both as a chili paste or with vegetables, depending on the preferences and taste of the hostess. There are many varieties of adjika. Salt, pepper, and garlic are always the main ingredients. Georgian adjika can be red, orange, brown or green, depending on what the chef has grown in his garden and used in it.

How to use adjika

Georgian adjika can be added to various dishes, soups or used as a sauce. Georgian adjika is a tasty choice for rice and vegetable dishes. It can be served as a condiment for fish or meat. It’s used to flavor food. You can spread it over pork. I recently discovered adjika is awesome with fajitas and tacos! This is a great addition to grains, roasted veggies, etc.

Home Canning Tools you may need

Large Stock Pot with Rack (or purchase a canner)

Pint-sized jars with lids. You can purchase them at Walmart

Jar lifter to safely transfer the jars

Follow these links for more condiments recipes:

If you are looking for inspiration click here

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adjika recipe

Adjika recipe

Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

35 oz (1 kg) onions

salt

35 oz (1 kg) bell peppers

1 liter oil

35 oz (1 kg) kg garlic

15-20 pieces pepper

35 oz (1 kg) apples

1¼ cup (250 g) sugar

35 oz (1 kg) carrots

352 oz (10 kg) ripe tomatoes

Instructions

Peel and chop onions, garlic, carrots. Wash and chop the bell peppers, remove the seeds. Peel and cut out the seed pods of the apples. Remove the skins of the tomatoes. Blend everything with a blender and cook for two hours on medium heat, until the liquid evaporates and the sauce thickens. Stir occasionally.

Sterilize your clean jars. Transfer your boiling hot georgian adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4″ space. Pour the hot sauce into clean jars, close them with sterile lids, place the jars with the lids down and let them cool down slowly. Enjoy!

Store in a cool, dark place (eg basement). If canned appropriately, this adjika has a shelf life of at least a year.

Notes

Georgian adjika can be added to various dishes, soups or used as a sauce. Georgian adjika is a tasty choice for rice and vegetable dishes. It can be served as a condiment for fish or meat. It’s used to flavor food. You can spread it over pork. I recently discovered adjika is awesome with fajitas and tacos! This is a great addition to grains, roasted veggies, etc.

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

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