Adjika with tomatoes

12 servings

600 minutes

Adjika with tomatoes is a traditional spicy paste of Caucasian cuisine filled with rich aromas of fresh vegetables and spices. This sauce combines the juiciness of ripe tomatoes, the spiciness of garlic and pepper, and a light sweetness from sugar, perfectly complementing meat dishes, side dishes, and snacks. The origins of adjika date back to ancient times when the paste was used to preserve harvests and add zest to food. Its flavor unfolds gradually: first the fresh tomato acidity, then the rich spice of sweet pepper and garlic, and finally the fiery heat of chili. Adjika can be served as a sauce or marinade; it pairs wonderfully with shashlik, grilled foods, and even simple bread. The key is patience in preparation: adjika needs to infuse overnight for an even deeper and richer flavor.

Energy value per serving

• Calories: 153
• Proteins: 5.6g
• Fats: 0.7g
• Carbohydrates: 32.6g

Ingredients

• Tomatoes: 3 kg
• Garlic: 0.5 kg
• Red sweet pepper: 1 kg
• Red chili pepper: 150 g
• Salt: 0.5 glass
• Sugar: 3 tbsp

Cooking steps

1. Grind all components in a meat grinder, mix, add salt and sugar, and leave overnight.

   Required ingredients:

   • Tomatoes: 3 kg
   • Garlic: 0.5 kg
   • Red sweet pepper: 1 kg
   • Red chili pepper: 150 g
   • Salt: 0.5 glass
   • Sugar: 3 tablespoons

2. In the morning, drain the excess liquid and distribute the adjika into jars, store in the refrigerator.