Adjika Recipe; Make Delicious Georgian Chili Paste

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Homemade Adjika Recipe is something different! Whenever I bought Adjika from the market, I faced a simple tomato sauce with only black pepper sprinkled on it. Delicious Adjika prepared at home with your own hands should be moderately spicy, properly viscous and amazingly aromatic! The secret of their recipe is simple: no spices and vinegar, only natural vegetables, garlic, hot pepper and salt.

This chili sauce is incredibly versatile and can enhance a variety of dishes. Use it as a marinade for meats like chicken, pork, lamb, or beef, and for fish such as salmon or trout. As a condiment, it adds a burst of flavor to sandwiches, wraps, and works well as a dipping sauce for bread, vegetables, or meat skewers. Stay with Cooking County to make this delicious Georgian Chili Paste.

Table of Contents

How to Make Georgian Chili Paste?

Ingredients in Adjika Recipe

1 kg tomatoes
1 kg red pepper
1 medium-sized onion
2 medium-sized carrots
1 apple
3 medium hot pepper
1 garlic clove
Salt as needed

Directions

Step One

Put tomatoes, red peppers, onions and apples in a meat grinder (a food processor and a blender will not work because they won’t give us the desired consistency). Grate the carrot on a fine grater, chop the garlic and hot pepper, and crush them.

Step Two

Combine all prepared ingredients, except garlic and hot pepper. In a saucepan, place Adjika over medium heat, let it reach the boiling point, and stir frequently. When it boils, reduce the heat and cook it for another 30 minutes (be sure to stir occasionally).

Step Three

After 30 minutes of cooking, add garlic and hot pepper. Stir well and cook it for another 10-15 minutes. During this time, excess liquid will evaporate, and Ajika will acquire a moderately viscous consistency.

How to Serve Adjika?

After the sauce is ready, pour it into sterilized jars. Leave the sealed jars upside down for a few hours, then store them in the desired location. Garnish your favorite dishes with this tasty chili sauce, and enjoy!

Try another Georgian sauce: Tkemali Sauce Recipe; Make Tasty Georgian Plum Sauce

Do not forget to make this recipe and share it with us. If you also have questions about the Adjika recipe, please do not hesitate to ask.

FAQs about Adjika Recipe

What is Georgian Adjika made of?

It is made with tomatoes, hot pepper, garlic, apple, and carrots.

How can we use Adjika sauce?

This sauce enhances dishes as a marinade for meats and fish, a condiment for sandwiches and dips, or an addition to soups, stews, stir-fries, and pasta sauces.

Adjika Recipe; Make Delicious Georgian Chili Paste

Recipe by ShayanCourse: CondimentCuisine: GeorgianDifficulty: Easy

Prep time

minutes

Cooking time

minutes

Explore our spicy Adjika Recipe, a hot and flavorful Sauce, made with tomatoes, red and hot pepper, onion, carrot, and garlic.

Ingredients

1 kg tomatoes
1 kg red pepper
1 medium-sized onion
2 medium-sized carrots
1 apple
3 medium hot pepper
1 garlic clove
Salt as needed

Directions

Put tomatoes, red peppers, onions and apples in a meat grinder (a food processor and a blender will not work because they won’t give us the desired consistency). Grate the carrot on a fine grater, chop the garlic and hot pepper, and crush them.
Combine all prepared ingredients, except garlic and hot pepper. In a saucepan, place Adjika over medium heat, let it reach the boiling point, and stir frequently. When it boils, reduce the heat and cook it for another 30 minutes (be sure to stir occasionally).
After 30 minutes of cooking, add garlic and hot pepper. Stir well and cook it for another 10-15 minutes. During this time, excess liquid will evaporate, and Ajika will acquire a moderately viscous consistency.
After the sauce is ready, pour it into sterilized jars. Leave the sealed jars upside down for a few hours, then store them in the desired location. Garnish your favorite dishes with this tasty chili sauce, and enjoy!