Adjika Pesto.



  • 2 large peeled and roughly chopped carrots
  • 5 medium peeled and cored apples
  • 3-4 chopped capsicums
  • 10 cups sliced ripe tomatoes
  • 1 cup olive oil
  • 24 large garlic cloves
  • 14 medium jalapenos, stems removed
  • 2 tablespoons salt

The above recipe comes from Natasha.

Whilst this is a really easy recipe, you might need to halve the amounts, but the bigger batch can be bottled in sterilised jars and kept in the fridge – if it lasts that long…….


  • Using a food processor separately mince carrots, apples, capsicums and tomatoes and place them in large pot.
  • Bring this to the boil on a high heat and boil gently till the contents are boiling, stirring continually to prevent burning.
  • Reduce the heat and simmer for an hour and a half, stirring occasionally.
  • Mince the garlic and jalapenos together in a food processor.
  • Add the oil, salt, garlic and jalapenos to the pot and simmer for another 30 minutes.

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