Adjika 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 can be eaten with meat, vegetables, food or as such (spread on bread in the morning, if it's not too spicy, in sandwiches etc). I made it many times back at home and here in Romania, too, but this year's version seems to me the most successful and delicious.
It's simple, only it takes longer to boil - the process that gives both the taste and the flavor. I recommend making it, at least in small quantities, to be able to taste and appreciate it.
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Peel and wash all the vegetables.
Chop the vegetables in the mincer or food processor.
Place in a Dutch oven or a large pot over heat. Bring to the boil.
When it starts to boil, turn the heat to low and simmer for two hours. Stir periodically.
After two hours, add oil and vinegar.
Now add the hot pepper, chopped with a knife or in a blender. Mix well and simmer for two more hours, stirring periodically.
After two hours, add the finely chopped garlic, salt and sugar. Stir and simmer for another 30 minutes.
Use the hand blender to puree the whole mixture into a smooth paste. Simmer for another 20 minutes.
In the meantime, prepare the jars - wash them and dry in the oven at 100-150 degrees C.
Pour the mixture into jars, seal with lids and allow to cool. Store in a cool place - pantry, balcony or cellar.
You can't really tell from the picture, but it is a very good mixture. Thicker and aromatic, can be easily spread on bread or used as a base for food, meat dishes, sausages, sandwiches and anything you like.
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