 (1).png)
Georgian adjika
3
Georgian adjika is not just a sauce. It is love at first spoonful, bringing the richness of the Caucasus mountains and sun-kissed tomatoes to your table. If you have not yet tasted this fragrant wonder, now is the time to try it!
In this recipe, we will tell you about variations in preparing adjika, how to make it spicier or, conversely, milder to suit any taste.
Variations
For those who like it hot, we recommend adding more chilli peppers, and if you want a milder flavour, reduce the amount and add more herbs.
Secrets of tenderness and flavour
The main secret of adjika lies in fresh ingredients. Use only the freshest herbs and tomatoes for a wonderful flavour.
Tips on ingredients
Always choose ripe and fragrant vegetables, as the quality of the ingredients directly affects the final taste of the dish.
Small culinary nuances
After cooking, let the adjika ‘rest’ in the refrigerator for several hours. This will allow all the flavours to blend together perfectly.
Ingredients for the recipe
Ingredients
Tomato
500 g
Red Chili Pepper
1–2 pcs
Garlic
4–5 cloves
Auchan Cilantro Bunch 50g
50 g
Table Salt High Grade 1kg
10 g
Khutorok White Crystalline Sugar 800g
1 tsp (optional)
Mria Grounded Cilantro 20g
1 tsp
Pripravka Khmeli Suneli Seasoning 25g
1 tsp
Chumak Zolota Refined Sunflower Oil 2l
30 ml
Iberica Red Wine Vinegar 6% 250ml
1 tbsp
Preparation steps
01
Prepare the vegetables — Cut the tomatoes crosswise, pour boiling water over them, and remove the skins. Remove the stems from the chillies (leave the seeds in or remove them depending on how spicy you want the sauce to be). ⏱ 10 min. Guideline: clean, peeled vegetables ready for chopping.
02
Chopping — Chop the tomatoes, chillies, garlic and cilantro in a blender or meat grinder to a sauce consistency. ⏱ 5 min. Guideline: a homogeneous, aromatic mass without large pieces.
03
Simmering and seasoning — Transfer the mixture to a saucepan, add salt, coriander, ucho-suneli (or hops-suneli), oil and sugar if necessary. Simmer over low heat for 15–25 minutes, stirring, until slightly thickened. ⏱ 20 min. Guideline: the sauce has reduced, become rich in aroma, and is no longer watery.
04
Balance of flavour and cooling — Remove from heat, add vinegar if desired, stir and let cool. ⏱ 10 min. Guideline: the flavour is balanced — spicy, tomatoey and savoury, without sharp acidity.
05
Tip Let the adjika sit in the refrigerator for 12–24 hours — the spices will ‘open up’ and the flavour will become deeper. Serve with meat, khinkali, lavash or use as a marinade for shashlik.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
