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ADJIKA

Julie Chelombitko
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course CANNING, PRESERVING, SALSA

Equipment

  • FOOD PROCESSOR

Ingredients
  

  • 10 cups tomatoes pulsed, blended
  • 1 lb carrots
  • 4 bell peppers
  • 3 granny smith apples
  • 6-8 jalapenos
  • 3 tablespoon sugar
  • 3 tablespoon salt
  • 3 tbsp white vinegar
  • 2 garlic heads
  • 8 peppercorns
  • 4-5 bay leaves

Instructions
 

  • Clean, core, and cut all your fruits and veggies into manageable pieces.
  • Pulse in food processor or blender. Don't puree just pulse to a coarse texture. Work in easily manageable batches and as its pulsed add to a large pot until all food is processed
  • Add peppercorns and bay leaves stir well. Bring to boil, skim off foam. Reduce heat to medium low and simmer for 1 hour
  • Add minced garlic, sugar, salt, vinegar. Mix well and simmer for another 20-30 minutes.
  • Your adjika is now ready and you need to decide how to store it and fill containers accordingly. Glass= fridge or canning Plastic= freezing