An open jar of adjika with spoon in it


Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings 8 Units


  • 7 large Tomatoes
  • 10 medium Carrots
  • 6 large Red Bell Peppers
  • 6 large Green Apples
  • 5 tiny Cayenne Chili Peppers
  • 200 g Vegetable Oil
  • 3/4 cup Vinegar
  • 2 tbsp Salt
  • 150 g Sugar
  • 1 1/2 Garlic Heads


  • Wash all vegetables (excluding garlic, you will add it in the end) slice into smaller pieces and grind. You can use food processor or grinder. I would suggest grinding peppers last, mixing in by porting and tasting the spiciness of Adjika. My turned out perfect with 5 peppers.
    3 bowls with all the ingredients for adjika: tomatoes, peeled green apples, garlic, chili peppers, carrots and red bell peppers
  • All adjika ingredients grinder up together
  • Combined ingredients place in pot, bring it to boil, cook on medium. Stir ingredients in pot once in a while.
    Adjika ingredients in a saucepan
  • After an hour of cooking add oil, vinegar, salt and sugar. Let Adjika cook for another 20 minutes, continue stirring. Remove from heat, add pressed garlic to mixture, let it sit in room temperature for about an hour.
  • To sterilize jars, preheat oven to 215F. Wash jars and lids, place them in oven for about 15 minutes or until completely dry.
  • With help of canning funnel place Adjika into jars.
    Adjika being poured into jars using a funnel
  • Close all lids really tight. 
    5 jars of adjika all turned upside down
  • Store in cool place, they can be stored up to a year.
    An open jar of adjika with spoon in it