adjika sauce

Adjika is a fragrant dip made of tomatoes, garlic and other veggies. It’s lightly spicy and delicious on just about everything.

Adjika

Tomatoes

Carrots

Red Bell Peppers

Green Apples

Cayenne Chili Peppers

200 g Vegetable Oil

Vinegar

Salt

Sugar

Garlic Heads

Prep

Wash all the vegetables, except for the garlic, and slice into smaller pieces. Grind using a food processor or grinder.

Cook

Place the combined ingredients into a pot and bring it to a boil. Continue cooking it on medium for about an hour, while occasionally stirring.

Cook Again

Once it&#039;s cooked, add oil, vinegar, salt and sugar. Let Adjika cook for another 20 minutes, while occasionally stirring.

Let It Sit

Remove from heat, add pressed garlic to the mixture and let it sit in a room temperature for about an hour.

Making Adjika

Sterilize Jars

Sterilize the jars by preheating an oven to 215 °F. Wash the jars and lids, and place them in the oven for about 15 minutes, or until completely dry.

With the help of a canning funnel place Adjika into jars.

Seal

Store

Store the canned adjika in a cool place for up to a year.

Canning Adjika

This Georgian chilli paste hails from Abkhazia and the Samegrelo region of Western Georgia and is commonly used in sauces or as a rub for meats. Spicy and unique, it is easy to make and incredibly flavourful

Georgian Adjika Paste

peppers,

(1.8 ounces) red chillies,

garlic,

(0.5 ounces) cilantro leaves

basil leaves

(0.3 ounces) flat-leaf parsley leaves

(0.3 ounces) salt

2tsp blue fenugreek

marigold powder

coriander seed

milliliters (2tbsp) sunflower oil

In the bowl of a food processor, add...

In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated

Scrape the bowl once more and add the...

Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.

Transfer the adjika to a fine mesh sieve...

Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.

Transfer to an airtight container and store in...

Transfer to an airtight container and store in the refrigerator or use right away

https://www.youtube.com/watch?v=Gxza3O-7dlY

Are you looking for a unique spicy chilli paste? This Georgian Adjika recipe is sure to be exactly what you're looking for! 

This recipe is inspired by the traditional Megrelian and Abkhazian versions and comes together in minutes using a food processor. It's used in a number of classic Georgian recipes such as chakapuli or chakhokhbili!

Find the full written recipe here: https://nofrillskitchen.com/adjika-recipe/

#adjika #georgiancuisine #chillipaste

Make sure to follow us on all of our social media channels:
https://www.facebook.com/nofrillskitchen/
https://www.instagram.com/nofrillskitchen1/
https://www.twitter.com/nofrillskitchen/

Top 2 adjika sauce recipes from across the web

The most viewed adjika sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Adjika

Georgian Adjika Paste

Top 2 adjika sauce recipes from across the web

The most viewed adjika sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Adjika

Georgian Adjika Paste

The most viewed adjika sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine