This adjika sauce recipe is a delicious mix of sweet, savory, and tangy flavors that perfectly complements grilled meats and roasted vegetables.
This adjika sauce is a delicious twist on tomato salsa and Italian red pesto. Made with tomatoes, red bell peppers, carrots, and tart green apples, it offers a delightful mix of sweet, savory, and tangy flavors that elevate almost any main dish.
Whether you’re hosting a barbecue or making a quick dinner, this easy recipe will quickly become a kitchen favorite.
I love spreading this spicy relish on bread, soft homemade buns, or crunchy potato waffles for a delightful snack.
What is adjika
Adjika, also known as adzhika or ajika, is a traditional Georgian and Abkhazian sauce or spicy vegetable dip. Its delicious flavor has inspired many variations across Eastern Europe, eventually making it a staple in nearly every Ukrainian kitchen.
Ukrainian adjika is similar to Georgian sauce but with a twist. It includes tomatoes, making it milder and saucier. While it still has garlic, peppers, and herbs, it is less spicy than the Georgian version, which uses more chili peppers and no tomatoes.
This simple yet delicious recipe has been a family favorite for generations. Every summer, my mom and granny would can batches of it so we could enjoy its flavors all year long. You’re going to love it!
Please note: This is a canning recipe that makes 10 jars, each containing 500 ml (or 11 pint-sized jars). If you want to make a smaller portion, simply halve the amount of ingredients.
Let’s look at what you’ll need for this ajika recipe.
Ingredients
- 5kg (11 lb) ripe red tomatoes (coarsely chopped)
- 1kg (2lb) carrots (peeled and coarsely chopped)
- 1kg (2lb) tart green apples (cored, peeled and coarsely chopped)
- 1kg (2lb) red bell peppers (seeded and coarsely chopped)
- 1½ cups white vinegar
- 1 cup sugar
- 3Tbsp salt
- 200g (7oz) garlic
- 200g (7oz) chili peppers (or 10oz if you prefer a spicier adjika)
- 1 cup sunflower oil
How to make Ukrainian adjika sauce
1. First, prepare the vegetables by coarsely chopping tomatoes, carrots, apples, and bell peppers. Next, grind them together using a meat grinder or a food processor until they reach a salsa-like consistency.
2. Place them in a deep saucepan or heavy-bottomed Dutch oven and bring to a boil. Reduce heat to medium and cook covered for 1 hour, stirring occasionally to prevent burning. Add vinegar, sugar, and salt, and cook for another 20 minutes. Then, stir in pressed or minced garlic, chopped chili pepper, and oil. Cook for an additional 20 minutes.
3. Sterilize the jars (see the FAQ section for more details on how to sterilize them).
4. Transfer the boiling-hot adjika into sterilized jars immediately, tightly seal them with lids, and flip the jars upside down.
5. Cover the filled jars with a kitchen towel. Allow them to cool completely while upside down before storing.
Enjoy!
Tips for the best adjika sauce
- Select high-quality vegetables: Choose firm, ripe ones that are free from blemishes or bruises.
- Choose tart apples: Granny Smith apples work perfectly.
- Balance the heat: For a milder ajika, use fewer chili peppers or remove the seeds.
- Use ripe tomatoes: Pick flavorful, ripe tomatoes for the best taste. Overripe tomatoes are also great because they are sweeter and easier to cook down.
- Cook in season: Adjika is traditionally made at the end of summer when tomatoes, peppers, and apples are at their best.
What to serve adjika sauce with
Adjika sauce is incredibly versatile and complements a wide range of dishes. The sweet and tangy notes from the tomatoes, carrots, and apples combined with the aromatic garlic make it a perfect addition to roasted potatoes and mashed carrots. Try it mixed into grain bowls, or even as a topping for eggs!
Or use it as:
- A dip for bread, corn fritters, or vegetables.
- A sauce or condiment for grilled meats, kotleti, homemade sausages, meatloaf, or Ukrainian potato zrazy.
- A flavorful spread for or sandwiches and wraps.
- A flavor base in stews and soups. I always add it to borscht.
- A base for pizza or small pizzas instead of regular tomato sauce.
How to store ajika
When it comes to storing adjika sauce, you have three options:
- Canning: If you want to store ajika for a long time, canning is the best method. It will stay fresh in a cool pantry for up to a year, and its flavors get better over time.
- Refrigerating: If you choose not to can adjika, keep it in the fridge where it stays fresh for about one week.
- Freezing: Alternatively, adjika can be frozen in small batches for quick use later on. Just thaw and enjoy!
If you want to explore more Georgian cuisine, try this cheese khachapuri recipe. It’s super delicious!
FAQ
I typically sterilize jars in the oven. First, place the jars (without lids) on the middle shelf, ensuring they don’t touch. Preheat the oven to 120°C (250°F) and let the jars sterilize for 25 minutes. Afterward, turn off the oven and allow the jars to cool inside. For the lids, simply boil them for 5 minutes to sterilize. Finally, pour the hot ajika into the sterilized jars and seal them right away with the lids.
Yes, you can. Just make sure the apple cider vinegar has the same acidity level (usually 5 or 6%) as the white vinegar. The acidity is crucial for safe canning to prevent harmful bacteria growth.
Yes, adzhika is vegan, as it is made from vegetables and spices.
Let me know how your adjika sauce turns out or if you have any family recipes or variations to share. Happy cooking!
Adjika sauce recipe (Ukrainian version)
Equipment
- food processor
Ingredients
- 5 kg (11 lb) ripe red tomatoes (coarsely chopped)
- 1 kg (2lb) carrots (peeled and coarsely chopped)
- 1 kg (2lb) tart green apples (cored, peeled and coarsely chopped)
- 1 kg (2lb) red bell peppers (seeded and coarsely chopped)
- 1 ½ cups white vinegar
- 1 cup sugar
- 3 Tbsp salt
- 200 g (7oz) garlic
- 200 g (7oz) chili peppers (or 10oz if you prefer a spicier adjika)
- 1 cup sunflower oil
Instructions
- 1. Prepare the vegetables by coarsely chopping tomatoes, carrots, apples, and bell peppers. Grind them together using a meat grinder or a food processor until they reach a salsa-like consistency.
- 2. Place them in a deep saucepan or heavy-bottomed Dutch oven and bring to a boil. Reduce heat to medium and cook covered for 1 hour, stirring occasionally to prevent burning. Add vinegar, sugar, and salt, and cook for another 20 minutes. Then, stir in pressed or minced garlic, chopped chili pepper, and oil. Cook for an additional 20 minutes.
- 3. Sterilize the jars (see the FAQ section for more details on how to sterilize them).
- 4. Transfer the boiling-hot adjika into sterilized jars immediately, tightly seal them with lids, and flip the jars upside down.
- 5. Cover the filled jars with a kitchen towel. Allow them to cool completely while upside down before storing.
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