Ingredients
7 large tomatoes
10 medium carrots
3 large red capsicums
3 large orange capsicums
6 large green apples
1 tbsp cayenne pepper
200 g rice bran oil
¾ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp salt
150 g sugar
1½ garlic heads
Directions
Wash all the vegetables, except for the garlic, and slice into smaller pieces. Grind using a food processor or grinder.
Place the combined ingredients into a pot and bring it to a boil. Continue cooking on medium for about an hour, while occasionally stirring.
Once cooked, add oil, SIDS LOW SUGAR RASPBERRY VINEGAR, salt and sugar. Cook for another 20 minutes, while occasionally stirring.
Remove from heat, add pressed garlic to the mixture and let sit for about an hour.
CANNING ADJIKA
Sterilize the jars by preheating an oven to 100°C. Wash the jars and lids, and place them in the oven for about 15 minutes, until completely dry.
With the help of a canning funnel place Adjika into jars.
Close all lids very tightly.
Store the canned Adjika in a cool place for up to a year.
