Spicy Adjika
4 servings
30 minutes
Adjika spicy is a true embodiment of Azerbaijani cuisine, filled with the aromas of fresh tomatoes, bell peppers, and garlic. Its history roots back to the ancient traditions of the Caucasian peoples where spicy sauces were an integral part of meals. Bright red, spicy and fiery, adjika awakens taste buds from the very first moments. The heat of chili harmoniously blends with the depth of garlic and freshness of parsley root, creating a balanced and rich flavor. This sauce is perfect for meat dishes, baked vegetables, and even fresh bread. It’s important to let adjika steep for the spices to fully unfold. With proper storage in glass jars, its richness lasts long, allowing enjoyment of this exquisite taste year-round.
1
Grind garlic, tomatoes, and bell pepper in a meat grinder.
- Tomatoes: 1 kg
- Bell pepper: 1 kg
- Garlic: 300 g
2
Add chili pepper, salt, and crushed parsley root, mix and leave for a day while stirring constantly.
- Chili pepper: 20 g
- Salt: 3 tablespoons
- Parsley root: 100 g
3
Place in dry, sterile, and cooled glass jars, store in the refrigerator.
