Homemade Adjika
10 servings
40 minutes
Homemade adjika is the fiery soul of Georgian cuisine, born from the ancient traditions of the Caucasian people. Its taste is a harmony of sweet ripe tomatoes, soft bell peppers, and the fiery heat of chili peppers. This sauce awakens the appetite and enlivens any dish—from a simple slice of bread to meat delicacies. Homemade adjika is not just a seasoning but a guardian of traditions. It warms the soul, filling the home with aromas of spices and sharpness. By adding vinegar, salt, and sugar, we achieve balanced acidity and flavor richness. Spicy, rich, and flavorful, it perfectly complements Georgian dishes, highlighting their richness and depth of taste.
1
Pass tomatoes and bell peppers through a meat grinder, put on the stove until boiling, then reduce the mass to 1/3.
- Tomatoes: 1000 g
- Red sweet pepper: 500 g
2
Then clean the onion, pass it through a meat grinder, and add it to the peppers and tomatoes.
- Onion: 300 g
3
Pass the garlic through a garlic press.
- Garlic: 20 g
4
Clean the chili pepper and chop it finely.
- Chili pepper: 7 g
5
Add salt, sugar, vinegar, garlic, and chili pepper to the prepared mixture. Mix the ingredients thoroughly, bring the mixture to a boil, remove from heat, pour into jars, and let cool.
- Coarse salt: 60 g
- Sugar: 300 g
- Vinegar: 100 ml
- Garlic: 20 g
- Chili pepper: 7 g
