Mom’s Adjika Recipe

Make homemade adjika with fresh tomatoes, bell peppers, apples, and garlic for a rich and flavorful condiment. This spicy tomato-based sauce is perfect for adding bold flavor to meats, sandwiches, pasta, and more. With simple ingredients and a traditional cooking method, this recipe creates a thick, well-balanced spread that can be canned for long-term storage. Get tips on adjusting spice levels, ingredient substitutions, and the best ways to use adjika in everyday meals.

Ingredients

• 1 lb (about 2 large) carrots, peeled and cut into 1-inch pieces
• 1 lb (about 5 medium) apples, peeled and cored
• 1 lb (3-4 large) bell peppers, chopped into 1-inch pieces
• 5 lbs (about 10 cups) ripe tomatoes, quartered
• 1 cup oil (olive, canola, or vegetable oil)
• 150 grams (2/3 cup or about 24 large) garlic cloves
• 150 grams (2/3 cup or about 14 medium) jalapeños, stems removed
• 2 Tbsp salt

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Instructions

Preparing the Ingredients

1. Using a food processor, finely mince the carrots, apples, bell peppers, and tomatoes.
2. Transfer the mixture to a large soup pot.

Cooking the Adjika

3. Bring the pot to a boil over high heat, stirring occasionally.
4. Repeat the boiling process a few times, stirring to ensure the thick mixture is heated evenly.
5. Reduce heat, cover, and simmer for 1 1/2 hours, stirring occasionally.
6. Mince the garlic and jalapeños together in the food processor.
7. Add the oil, salt, garlic, and jalapeños to the pot and continue simmering for another 30 minutes.

Sterilizing the Jars

8. Wash jars thoroughly, then dry them in the oven at 215°F for about 20 minutes or until fully dry.
9. Boil the lids for 5 minutes to sterilize them.

Canning the Adjika

10. While still hot, transfer the adjika into sterilized jars using a glass measuring cup and funnel, leaving about 1/4 inch of space at the top.
11. Secure the lids tightly but avoid over-tightening to allow air bubbles to escape.
12. Place the filled jars into a canning pot, covering them with 1-2 inches of water.
13. Bring to a boil and process for 15 minutes.
14. Remove jars from the pot and let them sit undisturbed at room temperature for 12-24 hours.
15. Listen for the “pop” sound, indicating a successful seal. After 24 hours, press the center of each lid; if it doesn’t move, the seal is set. If unsealed, refrigerate and consume within 3 months.

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Tips

• Use ripe, flavorful tomatoes for the best taste.
• Adjust the amount of jalapeños based on your spice preference.
• Stir frequently while cooking to prevent burning.
• Store sealed jars in a cool, dark place for long-term preservation.

Variations and Substitutions

• Mild Version: Reduce or remove the jalapeños for a milder taste.
• Extra Spicy: Add more jalapeños or include a few chili flakes.
• Vinegar Boost: Add 1/4 cup of apple cider vinegar for extra tanginess.
• Different Peppers: Swap bell peppers for roasted red peppers for a deeper flavor.

FAQs

What is adjika used for?
Adjika is a versatile condiment that can be used as a spread, dip, or sauce for meats, vegetables, and bread.

How long does homemade adjika last?
Sealed jars last up to a year when stored in a cool, dry place. Once opened, refrigerate and use within 3 months.

Can I freeze adjika instead of canning it?
Yes, store it in airtight containers and freeze for up to 6 months.

Serving Suggestions

• Use as a spread on sandwiches and wraps.
• Mix with pasta or rice for added flavor.
• Serve as a dipping sauce for grilled meats and roasted vegetables.
• Add to soups or stews for extra depth.

Why You’ll Love This Recipe

• Made with fresh, wholesome ingredients.
• No artificial preservatives or additives.
• Customizable heat level to suit your taste.
• Perfect for meal prep and long-term storage.