Adzhika (South Urals)

Ingredients for 1 servings:

• 2 ½ kg tomatoes, fresh
• ½ kg red bell pepper(s)
• ½ kg onion(s)
• ½ kg apples
• ½ kg carrot(s)
• 250 g sugar
• 250 ml oil (sunflower oil)
• 2 Pepper, hot
• 200 g garlic
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Adjika, savory vegetable and garlic sauce

Chop the cleaned tomatoes, bell peppers, onions, apples (unpeeled), carrots, and chili peppers using a grater (with holes) or a food processor with a grater attachment (with holes). Place in a pot and simmer over medium heat with oil, sugar, and salt for about 2 hours. Stir occasionally, and add the chopped garlic for the last 15 minutes and simmer. Of course, you can increase or decrease the amount of salt, bell peppers, sugar, and garlic according to your taste. The finished adjika tastes best chilled and should be stored in the refrigerator, where it will keep for about 2 weeks. It can also be preserved, and will keep for at least 2 years. To do this, it is advisable to steam sterilize jars with screw lids (open, of course) over another pot while the adjika is cooking. The boiling-hot adjika should then be poured into jars, tightly sealed with screw caps, and left upside down for about a day. To be on the safe side, we add a few drops of spirit to the inside of the lids and light the spirit. The lids are then screwed onto the jars while still burning. Adjika goes well with any non-sweet dish and can, of course, also be eaten “on its own.” This recipe is for 10 servings of 500 g each.