How to cook classic Caucasian adjika for the winter so that you can lick your fingers

Abkhaz adjika

Today we have prepared recipes for classic adjika and will tell you how it is made in Abkhazia and Georgia.

Classical Abkhazian

Standard and incredibly tasty adjika, as it is prepared in Abkhazia. This recipe is easy to implement, suitable for storing for the winter, and the result is always finger-licking!


  • Hot red or green chili pepper – 200 g;
  • Garlic – 4 cloves;
  • Salt – ½ tbsp. L.;
  • Summer savory – 1 tsp;
  • Basil seeds – 1 tsp;
  • Dill seeds – 1 tsp. with a slide;
  • Coriander – ½ tbsp. l.

How to cook:

  1. Wash the peppers, remove seeds and stalks. Cut into large pieces, put in a container with warm boiled water;
  2. Press down the structure with something heavy and leave for about 4 hours;
  3. Drain the water from the pepper, grind with garlic, herb seeds, savory and salt until almost homogeneous;
  4. If desired, you can add chopped roasted walnuts.

By the way, one of its advantages is that Abkhazian adjika is prepared without cooking.

Green in Abkhazian

green adjika

This raw adjika goes well with a variety of hot dishes and side dishes. Its peculiarity is that it is prepared without bell pepper, so this adjika will appeal to those who do not like this vegetable.


  • Sunel hops – 1 tbsp. L.;
  • Black, red, green, allspice – 1 tbsp each. l.;
  • Parsley, dry dill – 1 tbsp each. l.;
  • Coriander – 1 tbsp. l.;
  • Garlic – 1 head;
  • Coarse salt – 500 g.


  1. Put salt in a container, add all the spices to it, mix;
  2. Grind the garlic with a press or using a grater, add to the mixture, grind;
  3. Transfer to a container, cover with a tight lid, and put in the refrigerator.

You might be interested in the zucchini adjika recipe!


A traditional recipe for Abkhazian green adjika, which is prepared without adding vinegar. Cooked adjika can be consumed with meat, fish, salads, cold and hot appetizers.


  • Hot green pepper – ½ kg;
  • Garlic – 100 g;
  • Walnut – 100 g;
  • Fresh cilantro – 200 g;
  • Fresh parsley – 200 g;
  • Ground coriander – 1 ½ tbsp. l.;
  • Blue fenugreek – 1 ½ tbsp. l.;
  • Fine salt – 1 tbsp. l.
  • Utskho suneli (fenugreek) – 1.5 tbsp.
  • Salt – 1 tbsp.

How to do:

  1. Wash and dry vegetables, peel garlic;
  2. Mix everything except dry spices and pass through a meat grinder together;
  3. Add salt and dry spices to the mixture;
  4. Leave the mixture covered with film for 48 hours so that the flavors infuse and mix;
  5. Transfer the adjika into a glass jar and put it in the refrigerator.

Even in small quantities, adjika from parsley will add a new, piquant taste to the dish.

Abkhazian dry

Abkhaz adjika dry

Another successful version of dry red adjika, the recipe for which was born in Abkhazia. The main taste comes from dried, slightly dried peppers.


  • Dried capsicum – 100 g;
  • Garlic – 100 g;
  • Coriander in balls – 1 tsp;
  • Pajitnik – 1 h. l.;
  • Dried yellow marigolds – 1 tsp;
  • Coarse salt – 2 tbsp. l.;
  • Sunflower oil – 2 tbsp. l. (not necessary).

Step by step recipe:

  1. Break the dried pods and pass through a meat grinder;
  2. Chop and add garlic;
  3. Mix all dry ingredients separately and then add to pepper;
  4. Add salt, stir, if desired, add vegetable oil for dilution;
  5. Transfer to a container or jar and place in the refrigerator.

For spicy lovers, also read the recipe for jalapeño pepper sauce!

More Georgian

Adjika More Georgian


Georgian traditional adjika with walnuts differs from others in a more delicate shade of taste, which the nut gives it, reducing the degree of spiciness.


  • Red chili pepper – 5 pods;
  • Garlic – 1 head;
  • Walnuts – 7 pcs.;
  • Bell pepper – ½ piece;
  • Vinegar 3% – 2 tsp;
  • Fine salt – 2 tsp;
  • Coriander seeds – 1 pack;
  • Khmeli-suneli – 2 packs;
  • Fresh cilantro and dill – to taste.

Cooking steps:

  1. Wash the peppers and leave them in the sun for a while to dry out excess moisture;
  2. Fry the nuts in a dry frying pan, grind thoroughly together with coriander until smooth flour or powder;
  3. Grind the pepper in a blender, adding vinegar;
  4. Without ceasing to chop, add greens to the mixture;
  5. Transfer everything into a clean container, add spices, salt and mix;
  6. At the end, add nuts, coriander, and crushed garlic.

It can be used as a sauce for boiled pork or boiled chicken breast.

With cilantro

adjika With cilantro

Caucasian adjika made from hot pepper, which contains several non-standard ingredients.

To prepare this adjika, you need to take:

  • Tomatoes – 2 kg;
  • Red sweet pepper – 1 kg;
  • Young garlic – 100 g;
  • Hot chili pepper – 3 pods;
  • Carrots – 2 pcs.;
  • Green apple – 2 pcs.;
  • Vegetable oil – 100 ml;
  • Granulated sugar – 100 g;
  • Table salt – 1 tbsp. l.;
  • Fresh cilantro – 1 bunch;
  • Vinegar 9% – 1 tbsp. l.

Step by step recipe:

  1. Wash the tomatoes, grind through a meat grinder or food processor;
  2. Place in a saucepan and place over medium heat;
  3. Wash and peel carrots, peppers, apples. Cut everything into small pieces, add to the pan;
  4. Add salt, butter, sugar to the mixture. Bring to a boil and reduce heat;
  5. Cook for about 3 hours, stirring. Half an hour before it’s ready, pour in the vinegar.

This recipe is the successful result of an experiment involving unusual combinations of sweet and savory foods.

Georgian dry

Georgian dry adjika

In winter, all Georgian housewives actively use adjika made from dry pepper. If you want to have a fragrant spice for all hot dishes all winter, prepare adjika according to this recipe and put it in a dry place.


  • Hot chili – 700 g;
  • Coriander – 75 g;
  • Suneli hops – 75 g;
  • Rock salt – to taste.

Cooking steps:

  1. Prepare the pepper pods in advance by drying them in the sun for two weeks;
  2. Cut off the stems from the peppers, grind in a meat grinder about 2-3 times until smooth;
  3. Grind the coriander in a mortar, add to the mixture, add salt and suneli hops;
  4. Grind the mixture thoroughly until the dry ingredients swell slightly;
  5. Place adjika on a clean sheet, then put it in a jar.

To dilute dry adjika, you need to add warm water, red wine or wine vinegar to it. At your own discretion, you can add more salt and sugar and mix until it becomes a paste.

More Adjarian

An equally popular version of Caucasian adjika made from red pepper. Ideal with white meat, salads and fresh vegetables.


  • Dry red pepper pods – 1 kg;
  • Suneli hops – 100 g;
  • Ground cinnamon – ½ tsp;
  • Coriander seeds – 60 g;
  • Coarse salt – 350 g;
  • Walnuts – 200 g;
  • Garlic – 300 g.

How to cook:

  1. Leave the red peppers in the water for about one hour to soften them a little;
  2. Add suneli hops, cinnamon, garlic, salt, coriander and walnuts to the pepper;
  3. Grind the entire mixture in a mortar or food processor. You can also use a meat grinder or a stationary blender for these purposes;
  4. Transfer the adjika from pepper and garlic into a closed container. Can be stored anywhere, regardless of temperature and humidity. The resulting mixture can be added to prepared meat dishes or used as a marinade before baking or roasting chicken, pork or beef.

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