Sochi Salsa (Adjika)

Sochi Salsa (Adjika)

3 Reviews
From: EatingWell Magazine, January/February 2014

The combination of sweet and hot peppers, garlic and herbs in this salsa recipe makes this the perfect condiment to have in your fridge. Adjika, a salsa-like condiment of both Georgian and Abkhazian origins, typically accompanies grilled meat or vegetables. Or you can eat this salsa with tortilla chips straight from the bowl.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 large red bell pepper
  • 4-5 fresh jalapeño peppers, red or green, stemmed and seeded
  • 4 cloves garlic
  • 1 large stalk celery
  • 1½ cups firmly packed fresh cilantro, including tender stems
  • ¾ cup firmly packed fresh basil
  • ¾ cup firmly packed fresh dill, including tender stems
  • ¼ cup red-wine vinegar
  • 1 tablespoon ground coriander
  • 1 teaspoon salt


  • Active

  • Ready In

  1. Coarsely chop bell pepper, jalapenos and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl.
  2. Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture.
  3. Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.
  • Make Ahead Tip: To make ahead: Cover and refrigerate for up to 5 days.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 18 calories; 0 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 1,230 IU vitamin A; 37 mg vitamin C; 23 mg calcium; 0 mg iron; 301 mg sodium; 124 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

Reviews 3

July 27, 2016
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By: EatingWell User
Extremely NOT Authentic Jalapeno chilies basically don't exist in the area, and no Russian or Georgian would use a quarter cup of vinegar. This may be tasty, but it has nothing to do with food from Sochi. Pros: Reasonably tasty. Cons: Way too spicy and sour for many, especially Russians.
January 01, 2016
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By: EatingWell User
A crowd pleaser I have made this for 2 different parties and everyone raved about it and asked for the recipe! It has a great bright & fresh flavor with a nice spicy zip. And the finely-chopped texture makes it easier to dip and spread than traditional salsas. I serve it with a mix of crackers (or pita wedges) and endive and radicchio leaves. The leaves create nice edible boats. This has become my go-to appetizer. Pros: quick, easy, fresh-tasting
January 20, 2014
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By: EatingWell User
YUM. So good with breadsticks Next time I make this I will probably use less dill, but it's still so good. I can't wait to put it on crusty bread for a sochi grilled chicken sandwich, and will surprise my husband by tossing it into his otherwise completely boring greens-only salad. Yum! Pros: Easy Cons: Kind of dilly for my taste
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