As the bountiful garden harvest comes to a close, canning all these delicious vegetables is a great way to make good use of every last bit of summer’s gifts. Even though I don’t have a garden of my own, I scour the local farmer’s markets for good deals. Adzhika is kind of like a salsa, made with peppers and other vegetables. It’s usually served as a flavoring to other dishes or as a side dish.
This version is my Mom’s recipe, which I happen to think is the best out there:). You can make it as spicy and hot as you like by adding more hot peppers. I like mine mild, so I keep the heat level pretty tame. With the addition of carrots, tomatoes and apples, this pepper salsa is a perfect combination of flavors. I love to eat it with Russian bologna and some black bread.
Coarsely chop the peppers, tomatoes, apples and carrots. Grind in a meat grinder or use your food processor. If you’re using a meat grinder, you cut the veggies into bigger chunks. I was using the food processor, so I cut it this way so that the consistency would be the same. Place in a big pot and cook, simmering and covered for an hour. The vegetables will soften and the mixture will become more liquidy. Add the vinegar, salt, sugar, oil and garlic. Cook for another 15 minutes. Distribute the adzhika into clear jars and close with lids. I make a smaller batch and keep it in the refrigerator. However, if you are making a large amount, make sure to steam your jars and lids before adding the adzhika. Then place the jars inside a large pot filled with water and boil for 10-15 minutes. Turn the jars upside down and cover with a towel.
- 2½ lbs tomatoes, seeded, and coarsely chopped
- 1 lb bell peppers, seeded and coarsely chopped
- 1 lb carrots, peeled and coarsely chopped
- 1 lb apples, cored, peeled and coarsely chopped
- 1-2 hot peppers, peeled and coarsely chopped
- 1 garlic head, peeled and minced
- ½ cup white vinegar
- ½ cup sugar
- ⅛ cup salt
- ⅓ cup oil, canola, etc.
- Coarsely chop the peppers, tomatoes, apples and carrots.
- Grind in a meat grinder or use your food processor.
- Place in a big pot and cook, simmering and covered for an hour.
- Add the vinegar, salt, sugar, oil and garlic. Cook for another 15 minutes.
- Distribute the adzhika into clear jars and close with lids.