Beet and Carrot Ajika
A cooked Georgian-style beet and carrot sauce with peppers, garlic and spices. Serve with bread or other dishes. Keep it refrigerated for up to 4 days or freeze portions; this version is for refrigerated storage, not shelf-stable canning.
Ingredients
- Sunflower oil50 ml
Instructions
7 steps- 1
Wash and peel the beetroot, carrots, bell peppers, chili peppers, garlic, onion, and herbs.
15 min
- 2
Grind the onion separately and set it aside. Grind the beetroot, carrots, bell peppers, chili peppers and garlic together. Finely chop the herbs and reserve them for the seasoning step.
15 min
- 3
Heat the oil in a pot, add the minced onion and sauté until softened.
5 min
- 4
Add the rest of the ground vegetables and simmer.
30 min
- 5
Add the tomato paste, spices, herbs, and salt.
5 min
- 6
Simmer until the liquid has evaporated and the mixture has thickened (it should not be watery).
15 min
- 7
Serve the cooked sauce warm, or divide it promptly into small, shallow clean containers for storage. Refrigerate at 4°C or colder within 2 hours of cooking (within 1 hour if the room is hotter than 32°C); do not wait for the whole pot to cool on the counter. Use within 4 days, or freeze in portions for up to 3 months and thaw in the refrigerator. A sealed jar or a layer of oil does not make this recipe safe for storage at room temperature.
10 min
Nutrition
1 serving ≈ 26 g
Nutrition values are estimates. - means data is unavailable.
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