How to Make Adjika from Green Tomatoes

Adjika from green tomatoes is an interesting variation of the famous sauce that is prepared in many Caucasian families. Unlike the classic adjika made from red tomatoes and bell peppers, this one has a slightly herbal taste and a rich aroma of greens.

The appetizer turns out bright, spicy, and thick, but with a special tang from the unripe fruits. It can be prepared for the future — jars store well in the refrigerator or cellar. Adjika made from green tomatoes and garlic is perfect for kebabs, grilled chicken, baked fish, or potatoes. Try it as a spread on bread with cheese — it will make a spicy and unusual snack.

INGREDIENTS FOR 3 SERVINGS

Green tomato 1 kg Sweet green pepper 300 g Chili pepper 2 pcs. Garlic 10 cloves Herbs 25 g Salt 1.5 tbsp. Granulated sugar 1 tbsp. Table vinegar 9% 50 ml

RECIPE FOR PREPARATION

Step 1

How to make adjika from green tomatoes? Prepare the vegetables: wash the green tomatoes, dry them, and cut them into large wedges. Remove the seeds and stems from the peppers. Peel the garlic. Set aside part of the herbs (take cilantro, parsley, and dill) for garnish when serving.

Step 2

Pass the tomatoes, sweet pepper, hot chili, garlic, and herbs through a meat grinder or chop them with a blender. The mixture should be homogeneous but with a slight texture — not pureed, but with pieces.

Step 3

Pour the mixture into a pot with a thick bottom. Place it over low heat and bring to a gentle boil. Reduce the heat and simmer for 30–40 minutes, stirring occasionally to prevent the mixture from burning.

Step 4

Ten minutes before the end of cooking, add salt and sugar. Taste the adjika: the flavor should be balanced — spiciness, tanginess, and a slight sweetness. Adjust the spices if necessary.

Step 5

Remove the pot from the heat and add the vinegar. Stir. Immediately distribute the hot adjika into sterilized jars. Seal the jars or close them tightly with screw caps.

Step 6

And the last step in the recipe for adjika from green tomatoes: turn the jars upside down, wrap them in a blanket until completely cool. Store in a cool, dark place or in the refrigerator. The flavor of the adjika becomes particularly rich after 3–4 days.

BY THE WAY

Add apples (300 g) to the spicy adjika for winter from green tomatoes — for softness and a slight sweetness, or replace the sweet pepper with carrots. You can omit the cilantro altogether if you prefer to use more parsley.

NOTE FOR HOUSEWIVES

Many ask: can you make spicy adjika from green tomatoes without cooking, like from ripe red ones? The answer is no. Unripe tomatoes contain solanine, which can be toxic in raw form. Heat treatment (cooking) destroys this substance, making the snack safe and tasty.