Name: Stewed Adjika with Apples and Fruit Vinegar
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4
Cuisine: Caucasian cuisine
Ingredients: 2.5 kg tomatoes; 500 gm carrots; 500 gm apples; 500 gm sweet peppers; 1 cup garlic cloves; 3 hot pepper pods; 1 cup fruit vinegar; 1 cup oil; 1 cup sugar; salt to taste

Adjika is a fiery Caucasian condiment, and this version leans on the tug-of-war between tart and sweet: fruit vinegar instead of plain table vinegar gives a softer, more fragrant acidity, while a full cup of sugar tames the heat of three hot pepper pods. The garlic goes in with a heavy hand — a whole cup of cloves — so the sauce lands distinctly pungent.

Unlike a quick adjika, this batch is stewed a long time with no seasoning at all, a full hour, so the vegetables shed their moisture and the sauce thickens on its own. Only then do the vinegar, oil, and aromatics go in for a short final simmer that keeps the garlic and pepper lively.

Substitutions and tips: fruit (apple or grape) vinegar can be swapped for ordinary 9% vinegar, but cut the amount by about a third since it’s harsher. Reach for meaty, ripe tomatoes — watery ones take twice as long to cook down. Stir often, as a thick mass this size (about 4 kg / 9 lb of produce) scorches easily. Finished, it’s excellent with grilled kebabs, potato dumplings, or as the base for a spicy gravy.

Part of Caucasian cuisine — 10 more recipes in the section.