Useful links
com.cookinero@gmail.com
enEnglish
Cookinero
Expand menu
Sign inAccount

Adjika from peppers with herbs

Author
Cookinero 10 Mar 2025
4700
Adjika from peppers with herbs

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

Adjika from peppers with herbs

Chop the greens.

Step 2

Adjika from peppers with herbs

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

Step 3

Adjika from peppers with herbs

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

Step 4

Adjika from peppers with herbs

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

Step 5

Adjika from peppers with herbs

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

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.
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.
Yes, this adjika recipe is naturally vegan as it contains no animal products—just peppers, herbs, garlic, oil, and vinegar.
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.
Absolutely! Freeze adjika in small portions (ice cube trays work well) for up to 6 months. Thaw in the fridge before use.
Try adjika as a condiment with grilled meats, mixed into soups, spread on sandwiches, or as a dip for bread and vegetables.
A food processor or blender ensures a smooth paste, but you can finely mince everything by hand for a chunkier texture—just be patient!
Yes, apple cider vinegar adds a fruity nuance. White wine vinegar also works well for a milder tang.
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.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Cherry tincture
Tinctures with berries, Tinctures with vodka, Collection of recipes, Does not contain common allergens, Tinctures,

Cherry tincture

Total Reviews:

Cherry liqueur is a tasty but quite strong drink. The recipe involves steeping cherries in vodka. It is easy to make liqueur at home, you just need to choose the berries and quality vodka. You can use both fresh and frozen cherries. The main thing is

Cookinero Cookinero
Beef knuckle
Beef dinner, Dinner with potatoes, Collection of recipes, Hot dishes for new year, Shank,

Beef knuckle

Total Reviews:

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Cookinero Cookinero
Buckwheat with kefir for weight loss
Collection of recipes, Cereal dishes, Buckwheat dishes, Dinner, In 15 minutes,

Buckwheat with kefir for weight loss

Total Reviews:

To lose weight quickly, but not to lose useful vitamins and microelements, experts recommend a diet of buckwheat with kefir. In a week on such a diet, you can lose 7-8 kilograms, and also improve the functioning of the gastrointestinal tract. Buckwhe

Cookinero Cookinero
Chicken breast pate
Hen, Chicken breast, Paste,

Chicken breast pate

Total Reviews:

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Cookinero Cookinero
Pine cone jam
Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Red currant juice
Sugar, Currant,

Red currant juice

Total Reviews:

When preparing fruit drinks, the berries are subjected to minimal heat treatment, and they retain most of the nutrients. For example, vitamin C, pectin and tannins, which are so rich in red currants.

Cookinero Cookinero
Categories Menu Recipes
Top