Real African Dishes: [MC-AllEthnic-Recipes] Georgian Vegetable Paste - Adschika (Southern Urals) ; 33g Carbohydrate; 4g Dietary Fiber

Sunday, May 29, 2011

[MC-AllEthnic-Recipes] Georgian Vegetable Paste - Adschika (Southern Urals) ; 33g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Georgian Vegetable Paste - Adschika (Southern Urals)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds tomatoes -- fresh
1 pound peppers -- red
1 pound onions
1 pound apples
1 pound carrots
1 cup sugar -- 1/2 pound
1 cup oil -- (sunflower oil) 1 cup plus 1 tablespoon
2 hot peppers -- spicy
1/2 pound garlic -- about 1 1/3 cups (8 ounces) or to taste
2 teaspoons salt

Process tomatoes, peppers, onions, apples (unpeeled), carrots and peppers through a food mill or chop with a food processor with Reibeaufsatz (holes).

Place in a saucepan and simmer with oil, sugar and salt for about 2 hours on medium heat.

From time to time, stir and in the last 15 minutes,add the chopped garlic and let simmer.

Of course, all are to taste. The salt, pepper, sugar and garlic increased or decreased as desired.

The finished Adschika tastes best chilled, and should therefore be kept in the refrigerator, where it holds about 2 weeks.

Of course it can also be preserved, then it holds at least two years. Process according to manufacture instructions. The boiling Adschika should then be filled into the jars, with screw caps that are closed tightly and turned upside down for about 1 day. To be on the safe side, we still pour a few drops of alcohol to seal the caps on the inside of the lid and ignite the alcohol. The lids are screwed on the burning glass (old fashioned trick).

16 one-cup servings (about 8 pints)

Cuisine:
"Eastern European"
Source:
"Southern Food recipes with easy tips"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"16 cups"
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Per Serving (excluding unknown items): 259 Calories; 14g Fat (47.2% calories from fat); 3g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0