classic gently fermented condiment made with tomatoes, peppers and garlic.

It is end of tomato season right now, and If you have the option to buy a bunch of ugly but very good end of summer tomatoes or have a bunch of stragglers in your garden, this is the recipe for you. It is still the recipe for you if you have too many tomatoes at any point of the tomato season and it works just as well with not so summery mid winter plum tomatoes.

What is Adjika?

Adjika, depending on whether you’re in Ukraine or across the Black Sea in Western Georgia can be several types of seasonings.

In Georgia adjika can be either a dry spice blend or a flavorful paste. Dry adjika contains dry pepper, both hot and sweet, dill, fenugreek, garlic, fennel, and coriander (fresh and dried). This blend can vary of course depending on manufacturer or househol.

Adjika paste is just that a seasoned tomato paste used in soups, stews and sauces. It is very concentrated in flavor and add a great boost of flavor into any recipe.

In Ukraine, adjika is tangy spicy fermented tomato condiment used as a dip, to add over food and to use in savory cooking. Some recipes call for green apples, or suggest giving it a boil before canning.

We grew up eating fresh spicy adjika without apples, fermented on the counter and stored for up to 6 months in the refrigerator. Try them all and find one you like. This is our family recipe and I hope you enjoy it in your kitchen as well.

Like many region specific recipes there are always variations depending on whose mom/grandma/family member made it.

I love both Georgian and Ukrainian, and have both on hand at any given point.

Tomatoes in Adjika

I like a combination of plum and salad/jersey beefsteak tomatoes. A ration of 3:1 plum to beefsteak make a sauce that isn’t too watery but full of tomato flavor.

Just slightly overripe tomatoes make the best adjika BUT just ripened tomatoes work fine.

Peppers in Adjika

Use a combination of sweet and hot.

The heat comes from the long spicy turkish peppers plus a jalapeno. The Turkish peppers have nice heat to them as well as sweet floral flavor. In the many batches of adjika making, these have been the proven winners.

If you can’t find the long Turkish peppers or if they are not especially spicy, don’t fret. Use an extra jalapeno and a cubanelle.

Sweet red peppers are the second pepper. Ideally if you can find them, the long sweet red marconi peppers are best. If those are not available use small red bell peppers or a handful of mini peppers.

Garlic in Adjika

Standard garlic, but a good garlicky garlic. Not all garlic is created equal. Taste your garlic before buying. Garlic striped with purple in smaller tighter clusters usually doesn’t disappointing.

What equipment do I need for making adjika?

A blender or food processor. A purist would suggest a hand cranked grinder, which my mother and grandmother did use until they discovered the joys of modern kitchen gadgets.

Clean glass jars with well fitting lids.

Ingredients:

2.5 lbs tomatoes (roughly 4-5plum and 1 beefsteak/salad tomato)

1 long hot Turkish pepper

1 small jalapeno

5 large cloves of garlic

4 tbsp kosher salt

1 tbsp white vinegar

Method:

Add everything to a blender and blend until fairly smooth.

Transfer to a clean glass jar and cover with a ziplock bag. Leave on the counter over night or up to 10hours. You’ll see the back inflate and the mixture split. After 10 hours, shake up the jar and pop it in the fridge. This will last for 6 months refrigerated.Use as a base for soup, stew and sauces.