Gaby
Hot peppers and horseradish have long been used as remedies for respiratory illnesses. Adjika is said to boost energy and increase resistance to sickness. It can be invigorating, stimulate the appetite, and has traditionally been believed to enhance male potency. People in the Caucasus have long used foods like this to help ward off infections, food poisoning, and inflammation. The condiment’s active components are thought to protect organs from age-related decline, dilate blood vessels, and combat cholesterol buildup. Adjika may also speed up metabolism and aid digestion. But its intense heat makes it unsuitable for people with gastritis or ulcers, and it is not recommended during pregnancy.
Ingredients (for 2.5 liters finished): 2 kg tomatoes, 500 g sweet peppers, 500 g horseradish root, 4 hot peppers, 100 g garlic, 100 ml 9% vinegar, 100 g sugar, 2 tablespoons salt.
Wash the sweet peppers, remove the seeds, and pass the vegetables through a meat grinder. Add salt and sugar to the peppers, tomatoes, and horseradish. Mix everything, place the mixture over medium heat, and bring it to a boil. Reduce the heat and simmer, stirring, for 25 minutes.
Chop the garlic and add it to the adjika along with the vinegar. Stir the mixture and cook for another 5 minutes.
Pack the adjika into sterilized jars and seal them with lids. Turn the sealed jars upside down, wrap them, and let them cool.
Life Hack
Wash jars and lids with a new sponge before sterilizing. Use a natural cleaning agent, since chemicals in commercial cleaners may not rinse off completely with water. Try baking soda, plain household soap, or mustard powder.
