Cooked Tomato Pepper Adjika for the Refrigerator

Name: Cooked Tomato Pepper Adjika for the Refrigerator
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: About 4 L sauce, varies with reduction
Cuisine: Georgian-inspired
Ingredients: 3 kg ripe tomatoes; 1 kg sweet bell peppers; 300 g hot peppers; 200 g garlic; 2 tbsp salt; 100 ml 9% vinegar; 150 ml sunflower oil; to taste ground paprika and coriander, optional

A cooked tomato, sweet pepper, hot pepper and garlic sauce with vinegar and oil.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 25 minMakes About 4 L sauce, varies with reduction

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This cooked adjika begins with three kilograms of tomatoes, a kilogram of sweet peppers and three hundred grams of hot peppers. Garlic, vinegar and sunflower oil round out a spicy sauce that can be spooned over cooked meats or potatoes. Blend the vegetables until finely chopped, then simmer long enough to soften and concentrate them, stirring so the base does not scorch. The source adds nine-percent vinegar near the end of cooking. Handle the large quantity of hot peppers with gloves and ventilate the kitchen while simmering. Its instruction to pour hot sauce into jars does not provide a tested shelf-stable process. Cool and refrigerate this version in clean covered containers, or freeze portions.

Recipe card

Cooked Tomato Pepper Adjika for the Refrigerator

Prep 40 minCook 45 minTotal 1 hr 25 minYield About 4 L sauce, varies with reduction

Equipment: Food processor, large heavy pot, gloves, clean containers

Ingredients

3 kg ripe tomatoes 1 kg sweet bell peppers 300 g hot peppers 200 g garlic 2 tbsp salt 100 ml 9% vinegar 150 ml sunflower oil to taste ground paprika and coriander, optional

Instructions

Prepare produce
Wash tomatoes and peppers; remove stems and pepper seeds as preferred, using gloves for hot peppers.
Blend
Process tomatoes, peppers and garlic in batches into a coarse purée.
Simmer
Add salt, oil and optional spices; simmer about 40 minutes, stirring frequently.
Add vinegar
Stir in measured vinegar for the final 5 minutes of cooking.
Chill
Transfer to clean containers, cool briefly and refrigerate promptly, or freeze portions.

How to tell when it is ready

Vegetables are tender and sauce is thickened after 40-minute simmer.

Tips

Wear gloves when handling chilies.
Ventilate the kitchen.
Stir often to avoid scorching.
Freeze small portions for longer storage.

Serving suggestions

Spoon beside grilled chicken.
Spread thinly on a sandwich.
Serve with roasted potatoes.
Stir into a bean bowl.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 1 week or freeze portions.

Food safety

Hot filling alone does not make this tomato-pepper sauce shelf-stable; keep refrigerated or frozen.

Frequently asked questions

Can I keep sealed jars in the pantry?

No. This is a refrigerator or freezer sauce; pantry storage needs a separately tested recipe and process.

How should I store refrigerator tomato and pepper adjika?

Refrigerate covered up to 1 week or freeze portions.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.