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Mom’s Adjika Recipe – A Russians’ Pesto! (Аджика)
This Adjika is not hard to make, considering all of the ingredients are just whirled in a food processor and you don't have to seed the jalapenos - SCORE!
👥 14 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h🔥 Cook: 2h👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●food processor
- ●oven
- ●measuring cup
📝 Preparation Steps
1
Using a food processor, mince carrots, apples, bell peppers, tomatoes and put them in a large soup pot.
2
Bring the pot to a boil over high heat, stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.
3
Reduce heat, cover and simmer for 1 1/⏱️ 2 hours. Stir occasionally.
4
Mince the garlic and jalapenos together in the food processor.
5
Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another ⏱️ 30 minutes.
oil (olive, canola or vegetable oil)1 cupSalt2 Tbsp
6
Prepare the cans.
7
To sterilize your clean jars: wash them and let them dry in the oven at 215 for about ⏱️ 20 min or until completely dry. Boil the lids ⏱️ 5 min.
8
Transfer your boiling hot adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4" space.
9
Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
10
Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process ⏱️ 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for ⏱️ 12-24 hours. You may hear a pop when the jars fully seal. After ⏱️ 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate adjika and enjoy within 3 months.
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