Abkhazian adjika

Abkhazian adjika is not just a hot sauce, but a concentrate of Caucasian flavour: pungent, aromatic, rich in spices and garlic. It is served with meat, poultry, grilled vegetables, added to marinades and even soups for depth of flavour. Homemade adjika has a lively aroma and natural spiciness that cannot be compared to store-bought versions.

Variations

1. For a milder version, reduce the amount of hot pepper by half.
2. For a more ‘Caucasian’ character, add 1 teaspoon of ground coriander or suneli hops.
3. You can add a bunch of fresh cilantro for a herbal note (but this is a more modern interpretation).

1. Secrets of rich flavour
2. Use fresh hot peppers — they give a brighter aroma than dried ones.
3. Grind the ingredients into a fine paste rather than a purée — the texture of adjika should be ‘lively’.
4. Let the sauce steep for 12–24 hours — the flavour will become deeper and more balanced.

Tips on ingredients

1. Choose red hot peppers with thick walls — the colour of the adjika will be more saturated.
2. It is better to use rock salt or sea salt without additives.
3. Vinegar — 6% apple cider vinegar: it is milder and does not overwhelm the aroma of pepper and garlic.

Small culinary nuances

1. Wear gloves when working with peppers — adjika will ‘remember’ your hands for a long time.
2. Store the sauce in sterile jars in the refrigerator or a cool cellar.
3. For long-term storage, you can pour a thin layer of oil on top.