The Adjika recipe is a great way to use up tomatoes, bell peppers and garlic. Adjika is a paste made with hot chillies, sweet peppers, garlic, herbs and spices. As a 16-year-old, I knew nothing about adjika. Quite by chance, I spent the night at my friend aunt’s house on New Year’s Eve. She was a very loving lady. She set a table full of dishes for us. Georgian adjika was hanging on a plate near me. I was curious so I tried it and I couldn’t stop eating. I really enjoyed it. You won’t believe it, but I ate everything and when she saw that, she brought me more.
As I was leaving, I asked if she could share the recipe with me for this dish. She was very kind and told me that this was a Georgian adjika. In the summer, she makes it, so she has it in stock for winter. I kept the adjika recipe in my recipe scrapbook and still have that note in the lady’s handwriting. Besides, it happened 23 years ago.
If the quantities listed in the adjika recipe seem too large, simply divide it into two or three parts. This adjika recipe is for those who have their own garden and a good supply of tomatoes, peppers, apples and other garden goodies.
Ingredients needed for the Adjika
35 oz (1 kg) onions
salt
35 oz (1 kg) bell peppers
1 liter of oil
35 oz (1 kg) kg garlic
15-20 pieces of pepper
35 oz (1 kg) apples
1¼ cup (250 g) sugar
35 oz (1 kg) carrots
352 oz (10 kg) ripe tomatoes
How to make adjika
1.Peel and chop onions, garlic and carrots.
2. Wash and chop the bell peppers, remove the seeds.
3. Peel and cut out the seed pods of the apples.
4. Remove the skins of the tomatoes. Cut tomatoes.
5. Cook for two hours on medium heat, until the liquid evaporates and the sauce thickens. Stir occasionally.
6. Blend everything with a hand blender if needed.
What is the best method for canning adjika?
Sterilize your clean jars. Transfer boiling adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4″ space. Pour the hot sauce into clean jars, close them with sterile lids, place the jars with the lids down and let them cool down slowly. Enjoy!
How to store adjika
Store in a cool, dark place (e.g. the basement). If canned appropriately, this adjika has a shelf life of at least a year.
What country is adjika from
Adjika is the signature dish of the national cuisine of the Abkhazians, Georgians and other peoples of the South Caucasus. Georgian adjika recipes can be made both as a chili paste or with vegetables, depending on the preferences and taste of the hostess. There are many varieties of adjika. Salt, pepper, and garlic are always the main ingredients. Georgian adjika can be red, orange, brown or green, depending on what the chef has grown in his garden and used in it.
How to use adjika
Georgian adjika can be added to various dishes, soups or used as a sauce. Georgian adjika is a tasty choice for rice and vegetable dishes. It can be served as a condiment with fish or meat. It’s used to flavor food. You can spread it on pork. I recently discovered that adjika is awesome with fajitas and tacos! This is a great addition to grains, roasted veggies, etc.
Do you eat adjika hot or cold?
You can eat it cold or warm, as a side dish with grilled meat or just on bread or as an ingredient in marinades. Even if you know nothing about Abkhazian cuisine, you may have come across or heard someone mention adjika.
Home Canning Tools you may need
Large Stock Pot with Rack (or purchase a canner)
Pint-sized jars with lids. You can purchase them at Walmart
Jar lifter to safely transfer the jars
More condiment recipes:
- Guacamole seasoning
- Hearty Marinara sauce
- Honey lime dressing
- Cashew mayo
- Gluten free Hollandaise sauce
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1.Peel and chop onions, garlic and carrots. 2. Wash and chop the bell peppers, remove the seeds. 3. Peel and cut out the seed pods of the apples. 4. Remove the skins of the tomatoes. Cut tomatoes. 5. Cook for two hours on medium heat, until the liquid evaporates and the sauce thickens. Stir occasionally. 6. Blend everything with a hand blender if needed. Sterilize your clean jars. Transfer boiling adjika to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/4″ space. Pour the hot sauce into clean jars, close them with sterile lids, place the jars with the lids down and let them cool down slowly. Enjoy!
Ingredients
Instructions
Notes