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Adjika from peppers with herbs

Author
Cookinero 10 Mar 2025
6170
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.

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