Adjika from peppers with herbs

Name: Adjika from peppers with herbs
Total time: 45 min
Yield: 1
Cuisine: Georgian, Caucasian
Ingredients: Chili pepper - 75 g; Garlic - 80 g; Parsley - 40 g; Cilantro - 60 g; Khmeli-suneli - 10 g; Vegetable oil - 50 g; Apple cider vinegar - 30 g; Salt - 50 g

Cookinero 10 Mar 2025

6210

Adjika is a paste made from salt, spices and hot peppers. Very often, various vegetables and even fruits are added to it. It is widely used in Armenian, Georgian, Russian and Ukrainian cuisines. This adjika recipe, with the exception of some nuances, is very close to the original. Sweet peppers and greens make it less spicy, add juiciness and freshness.

How to cook Adjika from peppers with herbs

Step 1

Chop the greens.

Step 2

Place hot pepper, garlic, and herbs in a deep container or in a food processor bowl.

Step 3

Grind everything in a blender or food processor until a homogeneous paste is formed.

Step 4

Add spices, salt, oil and vinegar. Mix everything well. Done. Store adjika in the refrigerator in a glass container.

Step 5

If you are preparing for the winter, be sure to sterilize the jar. Fill the jar with water so that the water completely covers it. Bring the water to a boil and boil for 15-20 minutes. Carefully remove the jar with tongs and place it on a dry clean towel so that all excess water drains. Sterilize the lid in the same way - boil it for 5-10 minutes.

Adjika from peppers with herbs - FAQ About Ingredients, Baking Time and Storage

Can I use dried herbs instead of fresh in this adjika recipe?

Yes, you can substitute dried herbs, but use about one-third the amount since dried herbs are more concentrated. For best flavor, rehydrate them in a little warm water before adding.

How long can I store homemade adjika in the fridge?

Homemade adjika will keep for up to 2 weeks in an airtight container in the refrigerator. For longer storage, follow the sterilization method mentioned for winter preparation.

Is this adjika recipe vegan-friendly?

Yes, this adjika recipe is naturally vegan as it contains no animal products—just peppers, herbs, garlic, oil, and vinegar.

What’s the best way to adjust the spiciness of adjika?

Control the heat by reducing or increasing the amount of hot pepper. For mild adjika, remove the seeds and membranes from the peppers before blending.

Can I freeze adjika for long-term storage?

Absolutely! Freeze adjika in small portions (ice cube trays work well) for up to 6 months. Thaw in the fridge before use.

What are some serving suggestions for adjika?

Try adjika as a condiment with grilled meats, mixed into soups, spread on sandwiches, or as a dip for bread and vegetables.

Do I need a food processor, or can I make adjika by hand?

A food processor or blender ensures a smooth paste, but you can finely mince everything by hand for a chunkier texture—just be patient!

Can I use apple cider vinegar instead of regular vinegar?

Yes, apple cider vinegar adds a fruity nuance. White wine vinegar also works well for a milder tang.

How do I sterilize jars properly for winter storage?

Submerge clean jars and lids in boiling water (as in Step 5), ensuring no air bubbles remain. Dry upside-down on a clean towel before filling.

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