If you have ever craved a vibrant, spicy, and utterly soulful condiment, look no further than Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe. This hearty blend of fresh vegetables and fiery peppers cooked down into a rich, thick sauce bursts with natural sweetness and bold heat, making it a beloved staple in Russian kitchens. It’s more than just a condiment; it’s a celebration of rustic flavors and family tradition that adds color and zest to any meal.
Ingredients You’ll Need
The magic in Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe comes from its simple but thoughtfully chosen ingredients. Each one plays a vital role in building the perfect balance of texture, flavor, and aroma that makes this dish so enchanting.
- Carrots, 1 lb (about 2 large): Adds natural sweetness and a pleasant, tender bite after cooking.
- Apples, 1 lb (about 5 medium): Brings a subtle fruity tang that brightens the entire mix.
- Bell peppers, 1 lb (3-4 large): Provides a mellow depth with vibrant color that balances heat and sweetness.
- Ripe tomatoes, 5 lbs (about 10 cups): The juicy base that gives the pesto its luscious body and rich tomato flavor.
- Oil, 1 cup (olive, canola, or vegetable): Helps to bind everything together and add smoothness.
- Garlic, 150 grams (about 24 large cloves): Brings intoxicating aroma and pungent spice to the mix.
- Jalapenos, 150 grams (about 14 medium): The fiery heart of this recipe that adds a thrilling kick.
- Salt, 2 tablespoons: Enhances the natural flavors without overpowering the freshness.
How to Make Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe
Step 1: Prepare and Mince the Vegetables
Begin by peeling and cutting the carrots, apples, and bell peppers into roughly 1-inch pieces. Using a food processor, finely mince these together along with the ripe tomatoes. Transfer this vibrant mixture to a large soup pot; this is the flavor foundation for an unforgettable batch of adjika.
Step 2: Bring to a Boil and Stir
Place the pot over high heat and bring the vegetable mixture to a boil. Because the mixture is thick, stir consistently and allow it to boil multiple times, ensuring that everything heats evenly and releases its bouquet of flavors. This step is crucial for melding the freshness of the produce with warmth and gentleness from cooking.
Step 3: Simmer to Concentrate Flavors
Lower the heat to a simmer, cover the pot, and let the mixture cook for about 1 and a half hours. During this slow simmer, the flavors deepen and texture thickens beautifully. Remember to stir occasionally so nothing sticks to the bottom and to keep the mixture uniform in consistency.
Step 4: Mince Garlic and Jalapenos
While your vegetable base simmers, process the garlic cloves and jalapenos together until finely minced. This spicy-garlic duo is the soul of Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe, adding the perfect punch of heat and aromatic intensity that wakes up your taste buds.
Step 5: Add Garlic, Jalapenos, Oil, and Salt
To the simmering pot, add the minced garlic and jalapenos, along with the oil and salt. Continue simmering for an additional 30 minutes, allowing these powerful flavors to infuse the mix thoroughly while softening the sharpness of the garlic and balancing the heat of the peppers.
Step 6: Prepare Your Canning Jars
While the adjika finishes cooking, sterilize your jars thoroughly to ensure a safe storage for this homemade delight. Proper preparation of jars is essential whenever you’re preserving such a flavorful sauce with extended shelf life in mind.
Step 7: Can and Store
Pour the hot adjika into sterilized jars, seal tightly, and allow them to cool. Once cooled, store them in a cool, dark place or your refrigerator. This will extend the incredible taste and ready-to-use convenience of Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe for weeks or even months.
How to Serve Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or cilantro on top of adjika to brighten its color and lift its flavor profile when serving. A little swirl of sour cream on the side can balance the fiery notes, offering a luscious contrast that many find irresistible.
Side Dishes
This spicy vegetable pesto pairs wonderfully with grilled meats, roasted vegetables, or simply spread over warm rustic bread. It also shines as a condiment for potatoes and eggs, transforming humble dishes into a celebration of flavor.
Creative Ways to Present
For a fun twist, use Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe as a dip for crunchy raw vegetables or as an invigorating sauce topping on homemade pizza. You can even swirl it into creamy dips or salad dressings to add a fiery, tangy dimension to everyday meals.
Make Ahead and Storage
Storing Leftovers
After opening, keep the adjika refrigerated and in a sealed container. This allows the complex flavors to continue developing gently over days, and it will stay fresh for up to two weeks when stored properly.
Freezing
Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe freezes wonderfully. Portion it into airtight containers or freezer bags, leaving some space for expansion, and freeze for up to three months. Thaw overnight in the fridge before use for the best texture and flavor.
Reheating
When warming adjika, do so gently either on the stovetop over low heat or in short bursts in the microwave. Stir occasionally to maintain a smooth consistency and avoid scorching, ensuring every spoonful remains rich and fiery.
FAQs
What makes Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe different from other adjikas?
This version combines the sweetness of apples and carrots with the heat of jalapenos and pungent garlic, creating a perfectly balanced condiment that is vibrant, thick, and loaded with fresh vegetable goodness. Its slow simmering process deepens the flavors unlike quicker blends.
Can I adjust the heat level in this recipe?
Absolutely! If you prefer less heat, reduce the number of jalapenos or remove the seeds before mincing. For more spiciness, you can even add a few hotter peppers or extra garlic to kick things up a notch.
How long does Mom’s Russian Adjika keep once canned?
Properly canned and stored in a cool, dark place, this adjika can last for several months. Refrigeration after opening keeps it fresh for about two weeks, allowing you to enjoy it regularly without worrying about spoilage.
Is this recipe suitable for vegans?
Yes! All ingredients in Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe are plant-based, making it a perfect spicy, flavorful accompaniment for vegan and vegetarian meals.
Can I make this recipe without a food processor?
While a food processor makes mincing much faster and ensures a consistent texture, you can finely chop the vegetables and peppers by hand. It will take more time and effort but the result will still be delicious.
Final Thoughts
If you cherish bold, rustic flavors and love adding a bit of spice to your dishes, you absolutely must try Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe. This timeless homemade condiment not only brings heat and depth to your table but also connects you with a rich culinary tradition that warms the heart as much as it excites the palate. Trust me, once you make it, adjika will find its way onto every meal!
Print
Mom’s Russian Adjika (A Traditional Spicy Vegetable Pesto) Recipe
- Prep Time: 60 minutes
- Cook Time: 120 minutes
- Total Time: 180 minutes
- Yield: 14 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Russian
Description
Mom’s Adjika is a traditional Russian and Caucasian spicy condiment similar to pesto, made from a medley of fresh vegetables and spices simmered into a thick, flavorful sauce. This recipe combines carrots, apples, bell peppers, ripe tomatoes, garlic, and jalapenos for a vibrant, tangy, and spicy spread that elevates any dish.
Ingredients
Vegetables & Fruits
- 1 lb (about 2 large) Carrots, peeled and cut into 1″ pieces
- 1 lb (about 5 medium) Apples, peeled and cored
- 1 lb (3-4 large) Bell peppers, chopped into 1″ pieces
- 5 lbs (about 10 cups) Ripe tomatoes, sliced into quarters
Other Ingredients
- 1 cup Oil (olive, canola, or vegetable oil)
- 150 grams (2/3 cup or about 24 large) Garlic cloves
- 150 grams (2/3 cup or about 14 medium) Jalapenos, stems removed
- 2 Tbsp Salt
Instructions
- Prepare Vegetables: Using a food processor, mince the carrots, apples, bell peppers, and tomatoes until finely chopped. Transfer this mixture into a large soup pot.
- Initial Boil: Place the pot over high heat and bring the vegetable mixture to a boil. Stir thoroughly and bring it to a boil multiple times to ensure the mixture is evenly heated and thickened.
- Simmer the Mix: Reduce the heat to low, cover the pot, and let the mixture simmer gently for 1.5 hours. Stir occasionally to prevent sticking and promote even cooking.
- Process Garlic and Jalapenos: While the vegetable mixture is simmering, mince the garlic cloves and jalapenos together in the food processor until finely chopped.
- Add Flavors and Continue Simmering: Add the minced garlic and jalapenos, oil, and salt to the simmering vegetable mixture. Continue simmering uncovered for an additional 30 minutes to meld the flavors.
- Prepare Canning Jars: Sterilize your jars and lids in preparation for storing the adjika safely.
- Fill Jars and Store: Carefully ladle the hot adjika into the sterilized jars, seal them with lids while hot, and let cool to room temperature before storing.
Notes
- Adjust the amount of jalapenos based on your desired spice level.
- Ensure jars are properly sterilized and sealed to preserve the adjika and prevent spoilage.
- This adjika can be served as a condiment to meats, bread, or used as a marinade.
- Store in a cool, dark place or refrigerate after opening for extended freshness.
