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Spicy adjika
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Whenever Ukrainian cuisine is mentioned, borscht, varenyky and deruny immediately come to mind. But what about something a little spicier? Although adjika is more commonly associated with Georgian cuisine, it is also popular in Ukraine. This spicy sauce adds piquancy to any dish, from meat to vegetables.
Resist the temptation to add too much red pepper, as there are many ways to make adjika perfect without setting your mouth on fire. You need a balance of spices that warm you up without burning your taste buds.
Now it's time to reveal the secrets of cooking that will make your adjika a real masterpiece on the table, filled with aromas that will make your guests wonder where you got such a unique recipe.
Variations
You can try heating the adjika or adding hot mushrooms for a variety of textures. If you like pickled vegetables, try adding a little sauerkraut for freshness.
Secrets of tenderness and taste
Important: choose only fresh ingredients. Experiment with the ratio of salt and sugar to achieve the perfect harmony of taste.
Tips on ingredients
For a natural reddish colour, use ripe tomatoes and red bell peppers. Avoid excessive use of dry spices, as they can overwhelm the natural flavours.
Small culinary nuances
After cooking, let the adjika steep for at least 24 hours. This will allow all the flavours to intertwine and create a true symphonic masterpiece.
Ingredients for the recipe
Ingredients
Plum Tomato
1 kg
Red Pepper
500 g
Red Chili Pepper
1–2 pcs
Garlic
5–6 cloves
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
1 tbsp
Sugar Weight Ukraine
1–2 tbsp (to taste)
Chumak Zolota Refined Sunflower Oil 0.46l
50 ml
Runa Elite Apple Vinegar 6% 0.5l
30 ml
Preparation steps
01
Prepare the vegetables — Wash the tomatoes and bell peppers, remove the stems and seeds, and cut into large pieces. ⏱ 10 min. Guideline: The vegetables should be clean, juicy, and ready to be chopped.
02
Chopping — Pass the tomatoes, bell peppers, chillies and garlic through a meat grinder or chop in a blender. ⏱ 7 min. Guideline: the mixture should be smooth, finely ground, without large pieces.
03
Cooking the sauce — Pour the vegetable mixture into a saucepan, bring to a boil and cook over low heat, stirring occasionally. ⏱ 30–40 min. Guideline: the sauce has thickened noticeably and the colour has become rich.
04
Final seasoning — Add salt, sugar, oil and vinegar, mix well and cook for another 5 minutes. ⏱ 5 min. Guideline: the taste is balanced — spicy, sweet and sour, rich.
05
Tip For a deeper aroma, add ½ teaspoon of ground coriander or a mixture of Caucasian spices. If you plan to store adjika for the winter, pour the hot sauce into sterilised jars and seal tightly.
Where to order ingredients
Select the required ingredients in one of the stores
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