Adjika with carrots
4 servings
30 minutes
Ajika with carrots is a fragrant and spicy seasoning from Georgian cuisine. Its history traces back to the traditions of making hot sauces used to enhance the flavor of meat and vegetable dishes. In this version, the sweetness of carrots combines with the rich acidity of tomatoes, creating a harmonious balance of flavors. The spiciness of red chili peppers gives ajika a pleasant heat, while garlic adds zest. Sunflower oil softens the texture, and sweet pepper fills it with a delicate aroma. This ajika pairs excellently with meat, fish, vegetable side dishes, and even as a base for sauces. Its rich flavor makes dishes more expressive, and its consistency allows for easy use as a dip or marinade. By canning it, one can enjoy this Georgian delicacy throughout the year.
1
Pass the tomatoes through a meat grinder and bring to a boil, stirring frequently.
- Tomatoes: 2.5 kg
2
Pass the remaining vegetables through a meat grinder and fry them in a pan with sunflower oil.
- Carrot: 0.5 kg
- Bell pepper: 0.5 kg
- Red chili pepper: 100 g
- Garlic: 150 g
- Sunflower oil: 300 ml
3
Mix everything with boiling tomatoes and simmer for 2-2.5 hours, stirring constantly.
- Tomatoes: 2.5 kg
- Carrot: 0.5 kg
- Bell pepper: 0.5 kg
- Red chili pepper: 100 g
- Garlic: 150 g
- Sunflower oil: 300 ml
4
Seal in sterilized jars.
