Bell and Hot Pepper Adjika with Tomatoes for Winter
Quick and easy to make, and so good to eat. This is the best homemade canning recipe I know using tomatoes and bell peppers! Over the winter it all gets eaten, down to the last jar. It's a great addition to any meat dish — and plenty more. Make a batch; you won't regret it!
Cooking method
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Step 1:
Gather the ingredients. Scrub the vegetables well under running water with a brush. Pat the herbs dry after washing to remove excess moisture. Peel the garlic. Cut the tomatoes and peppers into wedges.
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Step 2:
Run the tomatoes through a meat grinder, skins and all. If you'd rather, peel them first by blanching in boiling water. A blender works in place of a grinder. Pour the tomato purée into a heavy-bottomed pot, bring to a boil, and simmer over low heat for half an hour, stirring.
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Step 3:
Run the bell peppers and hot peppers through the meat grinder. Finely chop the parsley with a knife.
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Step 4:
Add the ground peppers and chopped parsley to the tomato base. Stir, bring to a boil, and cook for 20 minutes, stirring.
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Step 5:
Stir the vegetable oil, salt, and sugar into the boiling mixture.
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Step 6:
Cook for another 10 minutes, stirring constantly so it doesn't scorch.
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Step 7:
Chop the dill. Grate the garlic or press it through a garlic press.
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Step 8:
Add the dill and garlic to the boiling mixture and cook for another 15 minutes, stirring.
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Step 9:
Sterilize the jars and lids. Fill the hot jars with the adjika and seal right away. Turn the jars upside down, wrap them in a blanket, and leave to cool for a couple of days. Then move them to a cellar or pantry for storage. I got seven 1/2-liter (1-pint) jars.
- Homemade adjika doesn't take much time or effort, and its bright, zesty flavor and aroma will keep you happy all winter. Adjust the amount of hot pepper to your taste, and feel free to add other spices you love.
- Adjika is a hot, savory paste with roots in the Caucasus. The name comes from a word meaning "pepper salt" — traditionally a blend of salt, hot pepper, garlic, and fragrant herbs.
- An easy way to peel tomatoes: wash them, score a shallow X on the bottom of each with a sharp knife, drop them into boiling water for 1-2 minutes, then lift them out, cool slightly, and slip off the skins.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley - 45 kcal/100g
- Dill - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
