Dive into the culinary legacy with my mom’s exquisite Adjika recipe! A spicy symphony of flavors, this condiment is a versatile delight that pairs perfectly with countless dishes. Picture the warmth of sun-ripened tomatoes, the sweetness of apples, and the kick of hot chili peppers – all crafted with love and tradition.
Prepare to embark on a journey of taste and tradition! This Adjika, passed down through generations, is not just a condiment; it’s a connection to family, heritage, and the joy of savoring homemade goodness.
Join me in recreating this family classic. Let’s turn ordinary moments into extraordinary memories, one spicy spoonful at a time!
Ingredients:
- Tomatoes – 5 kg (11 lbs)
- Sweet bell peppers – 1 kg (2.2 lbs)
- Apples – 1 kg (2.2 lbs)
- Carrots – 1 kg (2.2 lbs)
- 100 g (3.5 oz) hot chili peppers
- Sunflower oil – 1 cup
- Garlic – 200 g (7 oz)
- Vinegar 9% – 1 cup
- Salt – 1.5 tbsp
- Sugar – 0.5 cup
Adjika Recipe for Winter:
- Remove the seeds from sweet bell peppers.
- Peel carrots, peel and core apples.
- Peel and clean garlic cloves, remove seeds from hot chili peppers.
- Grind tomatoes, sweet bell peppers, apples, carrots, and hot chili peppers using a meat grinder. Add sunflower oil.
- Put the mixture on the heat, and once it boils, simmer on very low heat for 2-2.5 hours.
- Add minced garlic, vinegar, sugar, and salt. Cook for an additional 30 minutes.
- While adjika is cooking, prepare jars by washing and sterilizing them.
- Pour the hot adjika into sterilized jars, seal them. Invert the jars, let them cool, and there’s no need to cover them.
- Store in a dark, cool place.
Voilà! Here’s my homemade adjika recipe for winter, wishing you delicious moments!
