Ajika (Southern Urals)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg tomato (s), fresh
- 0.5 kg ½ red pepper (s)
- 0.5 kg ½ onion (s)
- 0.5 kg ½ apples
- 0.5 kg ½ carrot (s)
- 250 grams sugar
- 250 ml oil, (sunflower oil)
- 2 hot peppers, hot
- 200 g arlic
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Chop the cleaned ingredients tomatoes, peppers, onions, apples (unpeeled), carrots and peppers with a kitchen grater (holes) or with a food processor with a grater attachment (holes). Put in a saucepan and simmer on medium heat for approx. 2 hours together with oil, sugar and salt. Stir from time to time and add the crushed garlic for the last 15 minutes and let it simmer. Of course, the dosage of salt, hot peppers, sugar and garlic can be increased or decreased as you like.
- The finished adschika tastes best when chilled and should therefore be stored in the refrigerator, where it will last about 2 weeks.
- Of course it can also be preserved, it will then last at least 2 years. For this purpose, it is advisable to sterilize jars with screw lids (naturally open) over another pot using steam while the ajik is cooking. The boiling hot adschika should then be poured into the glasses, tightly closed with the screw caps and turned upside down for about 1 day. To be on the safe side, we put a few drops of spirit on the inside of the lid to close the jars and ignite the spirit. The lids are screwed onto the jars while they are burning.
- Adschika goes well with all dishes that are not sweet and can of course also be eaten pure. The recipe is based on 10 servings of 500 g each.
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