Homemade Adjika: Spicy Flavor Explosion

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:

1. Wash the tomatoes, score a cross on the skin, blanch in boiling water, and peel off the skin. Cut in half.
2. Wash the apples, peel them, quarter, and core them.
3. Peel and chop the carrots into small pieces.
4. Wash the sweet bell peppers, quarter them, and remove the seeds and stems.

Process the Vegetables:

1. For a smooth consistency, grind the tomatoes, apples, carrots, and bell peppers using a meat grinder.
2. Transfer the mixture to a saucepan, bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, for 1 hour.
3. Add the vegetable oil and continue to simmer for another hour.

Add Spices and Finish:

1. Peel and crush the garlic. Wash the hot peppers, halve them, remove seeds and stems, rinse again, and chop finely.
2. Add the garlic, hot peppers, and salt to the saucepan. Stir well and cook for another 30 minutes.
3. 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!