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What Is And How To Make Georgian Adjika Sauce a.k.a Hot Spicy Dip?

November 5, 2024 Master Canner

Georgian adjika sauce, also known as Abkhazian adzika, originally started as a spicy rub for meats, similar to harissa. As adjika spread throughout the Caucasus and into Eastern and Central Europe, it evolved into the relish-like condiment we know today. This version of adjika has a tangy, sweet, and sour taste that enhances any cut of meat.

Nowadays, you might find German or Ukrainian adjika sauce recipe, underscoring its popularity as a hot, spicy dip and a sauce. Over time, many adjika sauce recipes have adapted to include milder peppers and none or fewer exotic spices, like fenugreek. While it may be different from the original Georgian adjika sauce, we appreciate this hot spicy dip for what it has become.
This adjika sauce recipe is for a garlicky, mild tasting, dip-like preserve. It is favorite among our extended Ukrainian family. This canning recipe has been tried and tested by at least two generations, making it a true family favorite! If you prefer a spicier version, you can easily increase the amount of spicy peppers and garlic without changing the texture of this dish.

Choosing the Right Ingredients for your Adjika sauce

Your adjika sauce recipe may vary based on the ingredients you choose.

For best results, we recommend using meaty tomatoes. This way, you’ll create a drier adjika sauce. In contrast, using juicy tomatoes with little flesh will result in a thin and watery sauce.

When selecting apples, pick tart or sweet-and-sour varieties. Granny Smith and Gala apples are excellent choices. Their tartness helps balance the intense flavors of garlic and spicy peppers.

Additionally, while you can use only bell peppers for this recipe, your adjika will taste much better if you use a combination of sweet shepherd peppers, smoky pimiento peppers, and meaty bell peppers. This variety will ensure a drier and more flavorful adjika.

Lastly, feel free to choose the spicy pepper varieties you enjoy the most. If you prefer a spicy pepper’s flavor but want to avoid excessive heat, go for milder varieties like jalapeños.

Adjika Preparation Steps:

Use meat mincer to mince vegetables and apples for this hot spicy dip — Adjika sauce recipe ingredients

Georgian Adjika Sauce Recipe

This Georgian adjika recipe tells you how to make a spicy vegetable condiment with tomatoes, apples, peppers, and garlic. Follow this recipe’s canning instructions to safely preserve adjika sauce for long-term storage or keep it in the fridge for shorter-term use.

Prep Time 15

Cook Time 2

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Ingredients

5.5 lb. tomatoes 2.5 kg
1 lb. apples 0.5 kg
1 lb. carrots 0.5 kg
1 lb. sweet or bell peppers 0.5 kg
2-3 spicy peppers or to taste
3 tbsp. salt
1 cup sugar
½ cup white vinegar

Instructions

Step 1: Prepare the Ingredients

Start by washing the tomatoes, apples, carrots, spicy peppers, and bell peppers.
Peel the carrots and garlic. Core the peppers, tomatoes, and apples. Check for and cut away any blemishes.
Cut the apples and vegetables into chunks small enough to fit into a meat grinder.

Step 2: Mince the Ingredients

Using a meat grinder or a food processor with a meat-mincing blade, mince the apples and vegetables until they reach a course consistency.
Transfer the minced mixture into a large, heavy-bottomed, wide pot.
Mince the garlic and spicy peppers together and set them aside until ready to use.

Step 3: Cook the Minced Mixture

Bring the pot of minced apples and vegetables to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and cook for 1 hour and 40 minutes. Stir every 15-20 minutes to prevent sticking.
After 1 hour and 40 minutes, add salt, sugar, and the minced garlic and spicy peppers. Stir everything well to combine.
Increase the heat to bring the mixture to a boil again. Then reduce the heat to medium-low and cook for another 20 minutes, stirring regularly.
Finally, add vinegar, mix everything, and turn off the heat.

Step 4: Can the Adjika Sauce

Carefully ladle the hot adjika sauce into clean, sterilized canning jars.
Process the jars in a boiling water canner or steam canner following the times listed in the canning table.
Let the jars cool completely before storing them in your pantry.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	15 min	20 min	25 min

Preserve Type Condiment | Sauce | Savory Spread

Cuisine Eastern European

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners. Want to learn more? Read our steam canners review.

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently Asked Questions

Can I Make Adjika Sauce Less Spicy or Spicier?

Absolutely! If you want a spicier adjika, keep the seeds in the spicy peppers you use. To make this spicy sauce milder, remove all the seeds from your preparation.

You can also adjust the amount of spicy pepper in this adjika recipe. Add more if you like it hot, or cut back for a milder flavor.

Finally, keep in mind that different types of peppers vary in heat. Feel free to choose any kind of spicy pepper that suits your taste.

Can I Make This Adjika Recipe Using Open Kettle Canning?

It is true that open kettle canning is frequently used in Europe to make preserves like adjika. However, our recipe is specifically adjusted for boiling water canning or steam canning (not to be confused with pressure canning) to ensure safe preservation.

If you’re set on using open kettle canning, here’s how: extend the final cooking time by an extra 20 minutes. Then, carefully ladle piping hot sauce into freshly sterilized, very hot jars. After sealing the jars with lids, flip them upside down and wrap them in at least two warm kitchen towels to help seal.

That said, investing in a steam canner might be your best bet. It’s easier to use than a water canner and works just as well!

Can I add Spices, Like Fenugreek, To This Adjika Sauce Recipe?

Yes, you can add spices like fenugreek to this adjika sauce recipe without affecting the preparation, processing times, or canning requirements. However, keep in mind that we can’t guarantee you’ll love the final flavor once everything melds together.

If you choose to add extra spices, make sure to do so when you add the salt and sugar. For the best results, we strongly recommend mixing your dry spices with either salt, sugar, or both before adding them to the pot.

I Don’t Want to Can Adjika; Can I Store It in the Fridge?

If you’re not interested in canning but still want to make a batch of our Georgian adjika sauce, storing it in the fridge is a great option! Just be sure to use clean, airtight containers or glass jars with tightly fitting lids.

Proper storage is crucial. When stored correctly, the adjika should stay fresh for up to one month. If you choose glass jars, we recommend sterilizing them beforehand, just like you would for canning. This extra step can help extend the sauce’s shelf life by an additional two weeks or even longer.

Can I Freeze Georgian Adjika?

Absolutely! You can freeze this hot spicy dip with ease. To do so, simply store it in freezer-safe containers, preferably glass.

When you’re ready to use the sauce, just defrost it in the fridge. It’s normal to see some separation in the sauce once it’s thawed, but don’t worry; this won’t affect the overall quality of the adjika.

How To Use Georgian Adjika Sauce?

Adjika is traditionally used as a topping for grilled meats. However, there’s so much more you can do with this hot spicy dip. These are just some of our suggestions:

Topping for Cooked Meats: Serve adjika as a topping for cooked meats, such as grilled steak, roasted chicken, or pan-seared pork chops. Just spoon it over the meat right before serving for a burst of flavor.
With Deli Meats: Spread adjika on sandwiches with deli meats like turkey, ham, or roast beef for a flavorful twist on your usual lunch.
Relish replacement: Use adjika sauce as a replacement for a traditional relish. Skip the mustard but keep the onions for the best flavor experience. Then, spoon some of adjika over the hot dog and enjoy!
On a charcuterie board: You’d be surprised to find out that adjika is the first to disappear from the charcuterie board. It works well with a number of cold cuts and taste great served over crackers or crusty baguette.
In Stir-Fries: This is one of the lesser known ways to use this hot spicy dip. Add adjika to stir-fried meats, such as chicken, beef, or shrimp. Stir in the sauce towards the end of cooking to keep the flavors vibrant.

What Is And How To Make Georgian Adjika Sauce a.k.a Hot Spicy Dip?

Choosing the Right Ingredients for your Adjika sauce

Adjika Preparation Steps: