Grandma’s adjika
My mother-in-law has made this adjika for years. It is spicy without being overpowering, with a little sweetness, and the whole family loves it. I mix it with thick sour cream and a little salt for a cold sauce for roast meat or chicken. It also works in gravy for meat patties, as a marinade for pork or chicken legs, and alongside dumplings and manti.
Prep
1 hour
CookingCooking
1 hour 30 minutes
Total
2 hours 30 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 4.5 liters
tomatoes (ripe, red)
2 kg
bell pepper (red!)
2.5 kg
Onion
0.5 kg
red hot pepper
5-6
sugar
3/4 glass
mustard (approximately 1 tube)
2 tbsp
salt
1 tbsp
ground black pepper
0.7 tsp
ground red pepper
0.7 tsp
NUTRITION PER 100 G
42
kcal
1 g
protein
0 g
fat
9 g
carbs
INSTRUCTIONS
01
Pass tomatoes, hot and bell peppers and onions through a meat grinder. Simmer in a saucepan for 1 hour after boiling.
02
Add sugar, salt, mustard and ground pepper. Stir and simmer for another 15 minutes.
03
Pour hot into sterile jars and roll up.