Simple spicy adjika

Cookinero 2 Mar 2025

Adjika is a Caucasian snack made from hot peppers and spices. Very often tomatoes, sweet peppers and other vegetables are added to it. Snack

How to cook Simple spicy adjika

Step 1

Simple spicy adjika

Cut the bell pepper into small pieces that can be easily chopped in a meat grinder.

Step 2

Simple spicy adjika

Cut the tomatoes into slices.

Step 3

Simple spicy adjika

Cut the onion into small pieces.

Step 4

Simple spicy adjika

Cut the carrots into small pieces that will be easy to grind in a meat grinder.

Step 5

Simple spicy adjika

Prepare the garlic. Remove the seeds from the chili pepper. But if you want the adjika to be very spicy, leave the seeds.

Step 6

Simple spicy adjika

Put everything through a meat grinder or chop in a blender.

Step 7

Simple spicy adjika

Pour the vegetable mixture into a saucepan and place on the fire. Simmer the vegetables over low heat for 1 hour.

Step 8

Simple spicy adjika

Add vegetable oil, sugar, salt and vinegar to the vegetables. Mix everything and simmer for another 10 minutes. The adjika is ready.

Step 9

Simple spicy adjika

Sterilize the jars. You can do this in different ways. For example, in the oven. Wash the jars and put them in the oven for 20 minutes at 100-110°C. After sterilization, turn off the oven and let the jars cool down a little. Take them out with a dry towel. If you take the jars out with a damp towel, they may burst from the temperature difference. It is better to sterilize only screw-on lids without rubber bands in the oven. Rubber bands may crack or melt in the oven.

Step 10

Simple spicy adjika

Distribute the adjika into jars. Screw the jars and place them upside down, cover with a blanket or towels and leave for a day. After that, put them in the pantry or cellar.

Simple spicy adjika - FAQ About Ingredients, Baking Time and Storage

Yes, you can use yellow or orange bell peppers for a slightly sweeter flavor, or even poblano peppers for a milder taste. Avoid green bell peppers as they can be slightly bitter.
Properly sterilized and sealed adjika can last up to 1 year in a cool, dark place like a pantry or cellar. Once opened, store it in the refrigerator and use within 1-2 months for the best quality.
Yes, this adjika is naturally vegetarian and vegan as it contains only plant-based ingredients. Just ensure the sugar used is vegan-friendly (not processed with bone char) if strict veganism is a concern.
Absolutely! Remove all chili seeds and membranes (the hottest parts), or reduce/omit the chili entirely. You can also add a tablespoon of honey to balance any remaining heat.
Adjika is incredibly versatile - use it as a condiment for grilled meats, mix into soups or stews for depth, spread on sandwiches, or even as a spicy dip with crusty bread and cheese.
Yes, adjika freezes well for up to 6 months. Portion it into ice cube trays first, then transfer frozen cubes to airtight bags for easy use in cooking.
A food processor works perfectly - just pulse until you achieve your preferred texture. For a chunkier adjika, you could even hand-chop all ingredients finely.
This creates a vacuum seal as the hot contents cool, helping preserve the adjika longer. The heat sterilizes the lid area while the vacuum forms.

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

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.

Cherry and red currant jam

Garden berries - how tasty you are, and how much effort is required for your cultivation. But do children and grandchildren know something about these chores? Let them at least get a little pat on the preparation of this ruby cherry and redcurrant ja

Chicken breast pate

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

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.

Azu in Tatar style

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Blackcurrant compote

Blackcurrant compote is a quick, tasty and healthy drink. It is especially good to cook it from home-grown currants. Making compote from currant berries is very simple: you need to boil water in a saucepan, add berries, sugar - and the currant compot

Categories Menu Recipes
Top