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Adjika

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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 5 Pints
Course: Preserves, Side Dish
Cuisine: Slavic
Ingredients Equipment Method

Ingredients
  

  • 8 Bell Peppers Red
  • 2 Tomatoes
  • 1 tbsp Olive Oil
  • 5 Cloves Garlic
  • 1 tbsp Salt
  • 1-2 Chili Peppers
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/3 cup Sugar Brown
  • 1/3 cup Apple Cider Vinegar

Equipment

  • 1 Food Processor

Method
 

  1. Wash and remove your stems/seeds from your peppers. Then run them through your food processor until well blended.
  2. Add your oil to your pot or Dutch oven.
  3. Heat your stove top to low/medium heat and add your pot or Dutch oven.
  4. Add your peppers to the pot. Allow those to cook for 25 minutes while stirring occasionally.
  5. Meanwhile, prepare your tomatoes by washing, removing stems, and running them through your food processor until well blended.
  6. Add them to the pot with your peppers. Mix occasionally and allow that to cook for 15 minutes.
  7. Meanwhile, remove skin from garlic and trim ends off. Then remove stems from chili peppers.
  8. Place garlic and chili peppers into a food processor until well blended.
  9. Add your garlic, chili peppers, sugar, and seasonings to the pot. Mix occasionally and allow to cook for another 15-20 minutes.
  10. Add your apple cider vinegar and remove from the heat.
Preparing Jars and Sealing
  1. Place your cleaned jars into your oven at 170 degrees Fahrenheit for 15 minutes. And place your lids into a pot of boiling water for 3-5 minutes.
  2. Fill the jars with the adjika. Allow for 1/2 an inch of space at the top.
  3. Then seal each lid tightly. But not too tightly.
  4. Place each jar upside down onto a kitchen towel. Then cover all of the jars together with the towel to keep the warmth in.
  5. Allow those to rest untouched for 12-24 hours. Then, enjoy!