Mild Sweet Pepper Adjika
This one does not burn at all: instead of chilli there is apple and carrot, which bring natural sweetness and body. The result sits between a sauce and a vegetable paste — good with meat, good with grains, and calm enough for children.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 20
- Level
- Easy
- Per serving
- 50 kcal
Ingredients
Makes: 4 jars, 500 ml each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the vegetables
Deseed the peppers and core the apples, leaving their skins on. Peel the carrots.
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Step 2: Mince
Pass the peppers, tomatoes, carrots and apples through a mincer, or blitz them smooth.
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Step 3: Reduce
Tip into a heavy pot with the oil, salt and sugar and simmer for 40 minutes over low heat, stirring.
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Step 4: Add the garlic
Stir in the crushed garlic and cook for 5 minutes. Here it is for aroma, not heat.
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Step 5: Seal
Stir in the vinegar and spoon the boiling mixture into clean jars. Let it cool and move it to the cold — do not seal it for the cupboard: the paste is too thick for a water bath to heat the middle of the jar.
Tips & variations
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Tip
Use tart apples; sweet varieties make the sauce cloying.
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Variation
For a gentle warmth add half a chilli — noticeable, but children will still eat it.
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Tip
This adjika replaces tomato paste in borscht beautifully: two tablespoons per pot.
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Storage
Three months in the fridge, a year in the freezer. Freeze it in portions; the flavour is unaffected.
Nutrition
| 1 serving | Whole dish 20 servings | |
|---|---|---|
| Energy | 50 kcal | 1,000 kcal |
| Protein | 1 g | 20 g |
| Fat | 2 g | 40 g |
| Carbohydrates | 8 g | 160 g |
Approximate values calculated from standard ingredient data.
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