Adjika

Ingredients for 1 servings:

• 2 ½ kg tomatoes
• ½ kg red bell pepper(s)
• 300 g pepper, red
• 150 g garlic
• 250 g horseradish, fresh
• ½ small jar vegetable oil
• ½ small jar of vinegar
• 4 tbsp sugar
• 2 tbsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Russian sauce, in stock

Remove the skin from the tomatoes and mince them along with the bell peppers, chili peppers, garlic, and horseradish. It’s even easier with a food processor that can chop very finely. This is especially important so the horseradish doesn’t become lumpy. (Do not puree). Place all the finely chopped ingredients in a pot, add vegetable oil, vinegar, sugar, and salt. Mix well. Then simmer for one hour. Do not overcook; it is better to simmer on low heat. Leave the lid slightly open so the liquid can evaporate. After cooking, immediately pour the adjika into clean jars, seal them, and let the jars cool. Adjika can be stored for several months in a cool, dark place. It tastes best chilled as a side dish or spread. This adjika is spicy. For less heat, use less garlic, chili peppers, and horseradish.