Simple spicy adjika

Name: Simple spicy adjika
Total time: 2 h 5 min
Yield: 6
Cuisine: Eastern, Georgian, Caucasian
Ingredients: Tomato - 1500 g; Bell pepper - 1000 g; Carrots - 500 g; Onions - 500 g; Garlic - 20 g; Chili pepper - 45 g; Vegetable oil - 190 g; Table vinegar 9% - 45 g; Salt - 25 g; Sugar - 50 g

Cookinero 2 Mar 2025

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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

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

Step 2

Cut the tomatoes into slices.

Step 3

Cut the onion into small pieces.

Step 4

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

Step 5

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

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

Step 7

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

Step 8

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

Step 9

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

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

Can I substitute red bell peppers with another type of pepper?

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.

How long can I store homemade adjika, and what's the best way to keep it fresh?

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.

Is this adjika recipe suitable for a vegetarian or vegan diet?

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.

Can I make adjika less spicy for kids or sensitive palates?

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.

What's the best way to serve adjika?

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.

Can I freeze adjika for longer storage?

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.

What can I use instead of a meat grinder if I don't have one?

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.

Why do we turn the jars upside down after filling?

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.

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Simple spicy adjika

How to cook Simple spicy adjika

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Step 10

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

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