Adzhika – Аджика

As the bountiful garden harvest comes to a close, canning all these delicious vegetables is a great way to make good use of every last bit of summer’s gifts. Even though I don’t have a garden of my own, I scour the local farmer’s markets for good deals. Adzhika is kind of like a salsa, made with peppers and other vegetables. It’s usually served as a flavoring to other dishes or as a side dish.

This version is my Mom’s recipe, which I happen to think is the best out there:). You can make it as spicy and hot as you like by adding more hot peppers. I like mine mild, so I keep the heat level pretty tame. With the addition of carrots, tomatoes and apples, this pepper salsa is a perfect combination of flavors. I love to eat it with Russian bologna and some black bread. 

Coarsely chop the peppers, tomatoes, apples and carrots. Grind in a meat grinder or use your food processor. If you’re using a meat grinder, you cut the veggies into bigger chunks. I was using the food processor, so I cut it this way so that the consistency would be the same. Place in a big pot and cook, simmering and covered for an hour. The vegetables will soften and the mixture will become more liquidy. Add the vinegar, salt, sugar, oil and garlic. Cook for another 15 minutes. Distribute the adzhika into clear jars and close with lids. I make a smaller batch and keep it in the refrigerator. However, if you are making a large amount, make sure to steam your jars and lids before adding the adzhika. Then place the jars inside a large pot filled with water and boil for 10-15 minutes. Turn the jars upside down and cover with a towel.

Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 12 cups
  • 2½ lbs tomatoes, seeded, and coarsely chopped
  • 1 lb bell peppers, seeded and coarsely chopped
  • 1 lb carrots, peeled and coarsely chopped
  • 1 lb apples, cored, peeled and coarsely chopped
  • 1-2 hot peppers, peeled and coarsely chopped
  • 1 garlic head, peeled and minced
  • ½ cup white vinegar
  • ½ cup sugar
  • ⅛ cup salt
  • ⅓ cup oil, canola, etc.
  1. Coarsely chop the peppers, tomatoes, apples and carrots.
  2. Grind in a meat grinder or use your food processor.
  3. Place in a big pot and cook, simmering and covered for an hour.
  4. Add the vinegar, salt, sugar, oil and garlic. Cook for another 15 minutes.
  5. Distribute the adzhika into clear jars and close with lids.


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    • says

      You’re welcome Olga! I haven’t made it myself in awhile. I got homesick for some good Russian zakatki, Pickled food. Thanks for stopping by the blog:)

  1. Natasha says

    Looks great! Looking forward to more pickled food recipes. What kind of pickled recipes do you usually make? by the way, Every single recipe I tried from your blog came out so delicious. Thank you for all the work that you put into this blog. I check it everyday :)

    • says

      I love to make all kinds of pickled food, Natasha. My favorites are marinated pickles, tomatoes, mushrooms, lecho, and all kinds of salads and mixes with different vegetables.

  2. Natalya Wilson says

    Olga… what kind of apples go best for the adzhika? more sour or sweet? thinking to make little bit for a family.
    Thank you!

  3. Rachel says

    Olga, just love browsing through your website. Anyways, I made adjika two years in the row. Guess what, the ingredients are exact like yours. Got to tell you this that anyone who tries it ask’s for the recipe. It’s absolutely the best one I ever tried.

  4. Anna says

    hey olga, is it important to seed the tomatoes? wouldn’t it add the sauce-nous of it all? I have tried to make my moms and my moms in law adjika recipe and both have come out to be.. not exactly like theirs lol so i am excited to find this! steps measurements pictures, love it! Thank You!!!

    • says

      First of all, I don’t like biting on the seeds. Second of all, it will make the Adzhika more watery. However, you can certainly use the tomatoes whole and not bother seeding them, Anna. It’s a personal preference for me.

  5. Nadia says

    Hi Olga, I have never made adzhika, my mil brought me a lot of tomatoes today from her garden! About how many tomatoes is 2 pounds! I have medium sized tomatoes.

  6. malina says

    i know you said this was your mom’s version , but still is has absolutely nothing to do with real Georgian Ajika , or with its variations . Ajika is made with chili or jalapeno peppers , coriander , spices and walnuts , if desired. It is very hot and spicy sauce . Apples and carrots ? Big NO.

    I’m not sure that having the only “right” ingredient , which is jalapeno pepper qualifies for , this otherwise pretty good recipe , to be called Ajika , or even version of it.

    I don’t mean to be rude or anything by writing this , just thought it wasn’t correct .

    • says

      Thanks for your input, Malina. This is the kind of Adzhika that we had in Belarus, where I was born. We love this version. I’m sure there are many other delicious versions. I share the recipes on this website that my family and I enjoy.
      If you’d like to share your recipe, I would love to try it as well.

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