Summary

Ingredients

• 500 g pointed peppers, red
• 500 g tomato (s)
• 500 g onion (s)
• 500 g carrot (s)
• 100 ml oil
• 1 bulb garlic
• 100 ml vinegar
• 3 teaspoons salt
• 2 tablespoon sugar
• 2 chilli pepper (s)
• 1 bay leaf
• 5 peppercorns, crushed
• 3 allspice grains, crushed

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Instructions

1. Clean the vegetables, chop them up in portions with the chilli peppers in the food processor or turn them through the meat grinder.
2. Put the chopped vegetables with the spices in a large saucepan with oil and cook for about 1 hour, stirring occasionally. At the end of the cooking time, press the garlic into the adjika and add vinegar.
3. Season everything again, season if necessary, remove the bay leaf. The sharpness and seasoning can be varied according to your own taste.
4. Fill the adjika into sterile screw-top jars while still hot, close. Turn the glasses upside down, cover and let cool slowly overnight. Can be kept for up to a year.
5. The jars can be sterilized in the oven at 100 degrees for about 15 minutes, the lids in the pot briefly boil with water.
6. Adjika is actually a traditional Georgian seasoning paste with plenty of coriander, garlic, chilli, salt and other aromatic herbs. The Ukrainian variant of adjika is slightly different and contains ingredients that the Ukrainian vegetable garden produces. It is eaten cold on bread, as a seasoning sauce with meat or with salo (green bacon).