Homemade adjika
4 servings
225 minutes
Homemade adjika is a spicy aromatic paste rooted in Soviet cuisine. Its origin is linked to the Caucasus, where it served as a universal seasoning for meat and vegetables. In this recipe, tomatoes, carrots, apples, and sweet peppers create a rich base, while chili and garlic add spiciness. Slow cooking helps to bring out the flavor and depth of all ingredients, turning them into a thick, bright red paste. The uniqueness of adjika lies in its versatility: it can be the base for sauces or marinades or simply an addition to dishes. Its rich, spicy taste makes every serving of food more expressive, and homemade preparation allows for adjusting the heat and sweetness. It is stored in the refrigerator to maintain freshness and aroma intensity.
1
Chop tomatoes, carrots, apples, and sweet peppers in a blender.
- Tomatoes: 2.5 kg
- Carrot: 0.5 kg
- Antonovka apples: 0.5 kg
- Sweet pepper (capsicum): 0.5 kg
2
Transfer to a pot and cook for 2.5 hours on low heat, then add vinegar, sugar, vegetable oil, and chopped hot pepper.
- 3% vinegar: 250 ml
- Sugar: 1 glass
- Vegetable oil: 1 glass
- Chili pepper: 6 pieces
3
We boil everything for another hour, then add the garlic pressed through a garlic press and salt.
- Garlic: 150 g
- Salt: 2 tablespoons
4
We boil for another 15 minutes.
5
We will place the slightly cooled adjika in jars and cover it with a plastic lid once it cools down.
6
Store in the refrigerator.
