Adjika Recipe (Spicy Sauce)
Adjika is a savory dip made from tomatoes, garlic, and a handful of other veggies and fruit. It’s slightly spicy and delicious on just about everything.
One of the canned spreads I always knew was ready and available in my house growing up was this adjika — and for good reason! My Ukrainian mom made this several times a year, but most often the largest batch was made at the peak of the season when the veggies had their best flavor. It was the perfect way to use up the tomatoes, carrots, and peppers from our garden and store it to enjoy for months to come.
Throughout the year, we would pull out the canned adjika and pair it with baked or grilled meats, especially on top of this mushroom pork roulade, chicken roulade, or even pan fried tilapia. It was (and still is) a must at the holiday table along with a plethora of meat options!
Adjika sauce has a similar texture to smooth salsa, but definitely a different taste. It’s essentially an Eastern European version of tomato salsa or Italian red pesto. This sauce packs some serious flavor and will take your taste buds on an adventure around the globe! So, what’s the secret ingredient, you ask? Tart green apples!
How to Make & Store Adjika
This adjika recipe isn’t difficult — all it takes is a bit of prep work, cooking, and canning (if desired). Feel free to serve it cold or hot, though my family loves it cold!
Making the Adjika
Prep the veggies: Wash the veggies (excluding the garlic), then grind them with a food processor.
Hot tip: Add the hot peppers last and taste as you go! Sometimes those tiny peppers pack a ton of heat, but other times you may want to keep adding!
Boil the sauce: Bring the ingredients to a boil in a large pot over medium heat for about an hour. Stir the adjika to prevent it from burning and settling on the bottom.
Add the remaining ingredients: Add in the oil, vinegar, salt, and sugar. Cook for another 20 minutes, again stirring occasionally. Remove from the heat, add in the pressed garlic. If canning, immediately pour into the jars. If not canning, allow the adjika to rest at room temperature for an hour before storing.
Storing the Adjika
Sterilize the jars: Preheat the oven to 215℉. Wash the jars and lids and place them in the oven for 15 minutes or until they’re fully dry.
Funnel in the adjika: Carefully funnel the hot adjika into the hot jars until it is just below the rim.
Store the adjika: Close the lids very tightly and flip each jar upside down to rest for a couple of hours. Store in a cool place for up to a year.
Tips for The Best Adjika
Adjika is a simple dish that requires little work, but results in tons of flavor. Use the freshest ingredients you can get your hands on to make this sauce perfect each time.
Taste the adjika as you go. Each component you add creates a special flavor and layer. Everyone has their own preference with this dip, so the best way to learn yours is to taste it as you go!
Adjust the spice. Use more or less peppers depending on how much heat you like.
Use ripe tomatoes. You want the juiciest and sweetest ones you can find. The riper, the better the flavor!
Blend the veggies well. Use either a grinder or a food processor to get the adjika to that perfect, nearly puree consistency.
Opt for green apples. Tart green apples are the way to go. They add so much flavor and a nice tanginess.
Change up the peppers (optional). Red bell peppers are the sweetest and work best for adjika — but, if you only have yellow or green bell peppers, feel free to use them!
Short vs Long Term Storage
If you’re looking to just try out adjika for the first time, then make a small batch to last you only a few weeks. Or, if you’re looking to store it for the whole year, whip out your canning skills and get to it!
Short term: If you choose not to can your adjika, refrigerate it for up to two weeks in an airtight container. The kicker? The longer it stays in the fridge, the better it tastes.
Long term storage: Canning adjika is a bit more time consuming, but well worth it since it stores for so much longer. Canned adjika will last for up to a year when stored in a cool place like the pantry.
More Homemade Condiments
Teriyaki Sauce – Serve over any protein or use it for classic chicken teriyaki.
Easy Homemade BBQ Sauce – Homemade truly is best!
Chimichurri Sauce – Bright, tangy, and so good over beef.
Eggplant Ikra (Caviar) – Slightly chunky eggplant-based spread
Vegetable Zucchini Spread (Ikra) – Savory dip perfect for adding veggies to any meal
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Adjika
4.84 from 506 votes
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Servings
30 servings
Prep Time
40minutes mins
Cook Time
1hour hr 20minutes mins
Total Time
2hours hrs
Recipe contributed by: Natalya Drozhzhin
Adjika is a savory dip made from tomatoes, garlic, and a handful of other veggies and fruit. It’s slightly spicy and delicious on just about everything.
Ingredients
7 large tomatoes
10 medium carrots
6 large red bell peppers
6 large green apples
5 tiny cayenne chili peppers
200 g vegetable oil
3/4 cup vinegar
2 tbsp salt
150 g sugar
1 1/2 garlic heads
US Units
Metric
Instructions
Making Adjika
Wash all the vegetables, except for the garlic, and slice into smaller pieces. Grind using a food processor.
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.
Once it’s cooked, add oil, vinegar, salt, and sugar. Let the adjika cook for another 20 minutes while occasionally stirring.
Remove the adjika from the heat, add pressed garlic to the mixture and let it sit at room temperature for about an hour. If canning, do not allow the adjika to cool.
Canning Adjika
Sterilize the jars by preheating an oven to 215°F. Wash the jars and lids, then place them in the oven for about 15 minutes, or until they are completely dry.
With the help of a canning funnel, place the hot adjika into the hot jars.
Close all the lids very tightly and rest upside down for a few hours.
Store the canned adjika in a cool place for up to a year.
Nutrition Facts
Adjika
Amount Per Serving
Calories 118Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g25%
Sodium 482mg20%
Potassium 224mg6%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 4423IU88%
Vitamin C 37mg45%
Calcium 14mg1%
Iron 1mg6%
