Red Pepper Dip - Adjika

This recipe was automatically translated from Romanian. View original here
Red Pepper Dip - Adjika

It is a Russian name and means one of the most fragrant and tasty sauces in the cuisine of many countries of the former USSR. It is eaten with meat products, vegetables, food or as such (it goes on bread in the morning if you don't make it too spicy, in sandwiches, etc). I used to do it many times at home and since I've been here in Romania, but this year's version seems to me the most successful and delicious.

It is made simple, only it takes longer to boil - the process that gives it both taste and flavor. I recommend you to make it, at least in small quantities to taste and appreciate it.

Ingredients

Tomatoes
5 kg
Red peppers
1 kg
Apples
1 kg
Carrots
1 kg
Garlic
300 g
Chilli pepper
8 pieces
put as much as you want, adjust to how spicy you like
Vinegar
250 ml
Sugar
300 g
Salt
250 g
Sunflower oil
1 l

Step by step

1

All vegetables are cleaned and washed.

2

They go through the mincer or through the food processor.

3

And put them in a pot or larger pot to boil.

4

When it starts to boil, turn off the heat and leave for 2 hours - stir periodically.

5

After these 2 hours add the oil and vinegar.

6

And the hot pepper chopped or blended. Mix well and let it boil for another 2 hours, stirring periodically.

7

After these 2 hours add the finely chopped garlic, salt and sugar. Stir and simmer for another 30 minutes.

8

Blend the whole composition well with the blender, make it a more uniform paste and let it boil for another 20 minutes.

During this time, prepare the jars - wash them and dry them in the oven at 100-150 degrees.

9

Pour the composition into jars, staple well and allow to cool. Store in a cool place, pantry-balcony-cellar.

10

It does not look good in the picture, but it is a very good composition - thicker and more aromatic - perfectly greased on bread or used as a base for food, or for meat dishes, sausages, sandwiches and anything you like.

Good appetite!

Quantity: 6 l (6 liters)
Prep time: 300 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Sauces, Canning, Vegetarian food

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