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Homemade adjika with apples, carrots and peppers

Homemade Adjika with Apples, Carrots, and Peppers

A spicy adjika done right — quick and tasty! Though adjika started out as an Abkhazian condiment, people all over the world have taken to it and love serving it alongside their meals. Every country makes it a little differently, and every cook has a favorite method, even if it's said that only in Abkhazia can it be made truly by the book. Either way, a homemade batch beats anything from a store shelf with a murky origin. Note: this is an adapted recipe and isn't authentic Abkhazian cuisine.

Valeria

Recipe author

Homemade adjika with apples, carrots and peppers

Composition / ingredients

Servings:

Tomatoes

2.5

Bell pepper

Apples (a tart variety like Antonovka)

Carrots

Hot chili peppers

Garlic (crushed)

200

Vinegar (9%)

Sunflower oil

Sugar

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

68 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather and prep all the ingredients.
Step 2:

Cut the tomatoes, apples, carrots, and hot peppers into large pieces.
Step 3:

Core the bell peppers and cut them up too.
Step 4:

Once everything is cut up, run it all through a meat grinder.
Step 5:

Pour it all into a pot and simmer over low heat for 1 hour, then add the seasonings and stir well.
Step 6:

You can eat it right away, or put up jars for the winter.

To make this homemade adjika, wash the tomatoes, apples, and sweet and hot peppers. Core the apples, seed and halve the peppers, and peel the carrots and cut them into quarters. Run everything through a meat grinder and simmer over low heat for one hour. Then take it off the stove and add the crushed garlic, sugar, vinegar, salt, and sunflower oil; stir well and cover with a plastic lid. Instead of fresh hot peppers, you can use ground hot pepper — about 1 teaspoon per pepper.
Unless a recipe says otherwise, vinegar defaults to 9% strength.
To make sure your summer harvest keeps you happy all through the cold season, brush up on the basic rules and tips for home canning.