Real African Dishes: [MC-AllEthnic-Recipes] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

Sunday, May 29, 2011

[MC-AllEthnic-Recipes] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Mom's Ukrainian Vegetable Paste - Adjika

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and cut into 1-inch pieces (about 2 large)
1 pound apples -- peeled and cored (about 5 medium)
1 pound red bell peppers -- or yellow, chopped into 1-inch pieces (3-4 large)
5 pounds ripe tomatoes -- sliced into quarters (about 10 cups)
1 cup oil -- (olive, canola or vegetable oil)
2/3 cup large garlic cloves -- about 24 large cloves
2/3 cup jalapenos -- about 14 medium, stems removed (If you like your adjika spicy, use a few more jalapenos)
2 tablespoons Salt

1. Using a food processor: Mince carrots and put them in a large soup pot. Mince apples and add them to the pot. Mince bell peppers and add them to the pot. Mince tomatoes and add them to the pot.

2. Bring the pot to a boil over high heat; stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.

3. Reduce heat, cover and simmer for 1 1/2 hours. Stir occasionally.

4. Mince the garlic and jalapenos together in the food processor.

5. Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another 30 minutes.

6. Prepare the cans (see canning process).

Canning Process: (This is how mom has always done it )
1. To sterilize your clean jars, fill each one with about 1/2 cup boiling water and swirl it around to touch all parts of the can. Do the same with the lids. Use fresh, just boiled, water for each can and lid. Ideally this should be done just before filling them with adjika.
2. While the adjika is still simmering and hot, fill each can to the top with adjika and seal tightly with the lid.
3. Set jars up-side-down on a towel and let them cool to room temperature, then turn them right side up for storage. If you don't turn them up-side-down while cooling, the lid will bulge.

Makes 14 cups (7 one pint jars)

Cuisine:
"Eastern European"
Source:
"NatashasKitchen dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"14 cups"
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Per Serving (excluding unknown items): 217 Calories; 16g Fat (64.0% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 3507 0 0