Adjika with Carrots and Beets
This is a unique version of adjika made with carrots and beets. It's incredibly delicious and nutritious. Perfect for serving with meat or vegetables. Keep refrigerated at 4°C or below and use within 3 days, or freeze promptly for longer storage. This is not a shelf-stable canning recipe.
Ingredients
- Sunflower oil50 ml
Instructions
7 steps- 1
Grind the bell peppers, carrots, and beets in a meat grinder.
15 min
- 2
Pour oil into a pot and heat it. Add tomato paste and stir well. Then add the ground vegetables.
5 min
- 3
Simmer for 2 hours, stirring occasionally.
120 min
- 4
After simmering, add utskho suneli, dried coriander, saffron, and ground garlic.
5 min
- 5
Simmer for another 15 minutes.
15 min
- 6
Stir in the salt.
- 7
Divide the cooked sauce into clean shallow containers and refrigerate promptly at 4°C or below to cool quickly. Do not leave it at room temperature for more than 2 hours (1 hour above 32°C). Use within 3 days or freeze promptly in small portions. This recipe is not for shelf-stable canning; do not add aspirin.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes