Dive into the vibrant world of homemade Adjika, a spicy and flavorful condiment with deep roots in Abkhazian cuisine. Learn how to make this delicious sauce, perfect for adding a fiery kick to your dishes. Follow our easy recipe to create a unique and original Adjika that will stand out in any kitchen.
Calories: 37.70 kcal/serving
Servings: 2
Preparation Time: 2 hours 30 minutes
Nutritional Info (per serving): 0.57g Protein / 2.82g Fat / 2.65g Carbs
Ingredients for 2 Servings
- 1.2 kg (2.65 lbs) tomatoes
- 0.5 cup (120 ml) vegetable oil
- 250 g (8.8 oz) carrots
- 2 small hot chili peppers
- 0.25 cup (60 g) salt
- 250 g (8.8 oz) sweet red bell peppers
- 250 g (8.8 oz) apples
- 5 cloves garlic
Directions
Prepare the Ingredients:
- Wash the tomatoes, score a cross on the skin, blanch in boiling water, and peel off the skin. Cut in half.
- Wash the apples, peel them, quarter, and core them.
- Peel and chop the carrots into small pieces.
- Wash the sweet bell peppers, quarter them, and remove the seeds and stems.
Process the Vegetables:
- For a smooth consistency, grind the tomatoes, apples, carrots, and bell peppers using a meat grinder.
- Transfer the mixture to a saucepan, bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, for 1 hour.
- Add the vegetable oil and continue to simmer for another hour.
Add Spices and Finish:
- Peel and crush the garlic. Wash the hot peppers, halve them, remove seeds and stems, rinse again, and chop finely.
- Add the garlic, hot peppers, and salt to the saucepan. Stir well and cook for another 30 minutes.
- Remove the adjika from heat, pour into sterilized jars, seal with lids, and let cool. Store in a cool place.
Helpful Tip:
Adjika is often made for long-term storage. Sterilize the jars by steaming them over boiling water. Place a clean jar upside down on a sieve or a special mesh cover over a pot of boiling water. For 500 ml jars, steam for 10 minutes; for 1-liter jars, steam for 15 minutes. Simultaneously, boil the lids for 2-3 minutes.
Fun Fact:
The word “adjika” (Abkhazian: Аџьыка) means “salt” in Abkhazian. The condiment known as adjika to other cultures is called “apyrpyl-dzika” (pepper salt) or “adjiktsatsa” (salt ground with something) in Abkhazian. This name reflects the true essence of Abkhazian adjika: salt ground with spices and herbs. The Abkhazians traditionally make their adjika in the fall, grinding dried chili peppers with garlic and dried herbs on a large flat stone, resulting in a dark, fiery paste.
Enjoy making this homemade Adjika and add a burst of spicy flavor to your meals. Whether used as a condiment or a cooking ingredient, this unique sauce is sure to impress!
