Adjika is a traditional Georgian relish in the form of a paste-like mass, which consists of red pepper c salt, garlic, herbs (green and dried, utsho-suneli, aka fenugreek).

Adzhika usually red, but from the unripe pepper seasoning can be made green.

Tomatoes are not part of the traditional adzhika, but over time any variations, including different kinds of vegetable puree, including tomatoes. A large part of hot sauces available today in stores under the name “adjika” contains tomatoes. According to one version, when Georgian shepherds went in the spring in the mountains to graze sheep flocks owners gave shepherds salt. Salt makes animals thirsty, and they begin to consume large amounts of feed and water, which promotes fast weight gain. Salt was expensive product to the shepherds did not steal it, it was mixed peppers. But shepherds perfectly using this mixture as a seasoning and is sometimes added to the most fragrant spices such as coriander, hop-suneli and garlic.

Ingredients for preparing Adjika:

Adjika is added into borschts, schi, soups, meats, fish, sauces.

  • 2 kg tomatoes
  • 1 kg red apples
  • 1 kg red sweet peppers
  • 7-8 ea cayennes
  • salt
  • oil
  • ground garlic to taste


  • Grind tomatoes, carrot, sweet peppers, apples, cayenne in a mincer and stew, stirring constantly for 2,5 hours.
  • Then add oil, ground garlic and salt to taste and boil for 10 minutes.
  • Put in jars and cover tightly.
  • Keep in a fridge.