Adjika For Winter. Easiest and Delicious Recipe.

Roast red bell peppers and hot peppers over an open flame until charred, about 10-15 minutes.

Place roasted peppers in a bowl, cover, and let steam for 10 minutes to loosen skins.

Peel the skins off the peppers and remove seeds, then chop coarsely.

Blanch tomatoes in boiling water for 1 minute, then transfer to ice water to cool.

Peel the tomatoes and chop them coarsely.

In a large pot, heat vegetable oil over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in grated carrots and cook for another 5 minutes.

Add the chopped roasted peppers and tomatoes to the pot.

Crush garlic and add it to the mixture along with coriander seeds, black pepper, and bay leaves.

Simmer the mixture for 30-40 minutes, stirring occasionally, until thickened.

Add salt, sugar, vinegar, and fresh herbs, stirring to combine.

Remove from heat and let cool slightly.

Transfer the adjika to sterilized jars and seal tightly.

Store in the refrigerator for up to 3 months.

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