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Hot pepper adjika is another variation of the famous seasoning of Caucasian cuisine. It is great as an addition to main dishes, meat, side dishes, and also as an independent product. Smoked peppers have long been used for adjika to give it a more pronounced and piquant taste. However, now the rules for preparing this seasoning have changed, and only fresh peppers are used. The seasoning has long become a “decoration” of many dishes: it inspires many cooks to experiment. Dishes with the addition of adjika are rich and aromatic. We can say with certainty that a little piquancy in a dish will only enhance its taste.

Step 1

First, sterilize the jars and lids. Place the jars and lids in a preheated oven without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, 1 l jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.

Step 2

Chop the garlic and chili pepper into 1.5–2 mm slices.

Step 3

Cut the bell pepper in half, remove the seeds and cut into even, medium-sized pieces.

Step 4

Remove the stems from the tomatoes and cut into 2 cm wedges.

Step 5

Heat a thick-bottomed saucepan with vegetable oil and add the tomatoes.

Step 6

Add salt, sugar and vinegar, mix everything thoroughly. Simmer the tomatoes for 5 minutes.

Step 7

Add bell pepper to the tomatoes.

Step 8

Add garlic and chili pepper to the vegetables. Mix everything thoroughly.

Step 9

Simmer the vegetables for 20 minutes, stirring constantly.

Step 10

At the end of stewing, add ground black pepper and mix everything.

Step 11

Place the vegetables in a blender and blend until smooth.

Step 12

Remove the jars with lids from the oven and put the adjika in them. Close the jars tightly with lids. Wrap the hot adjika in something warm and leave for 24 hours. Store the sauce in the refrigerator or a cool place. Avoid exposure to sunlight. Enjoy your meal.