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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2014




Ingredient Checklist


Instructions Checklist
  • Coarsely chop bell pepper, jalapenos and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl.

  • 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.

  • 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 Facts

18 calories; protein 0.7g 1% DV; carbohydrates 3g 1% DV; dietary fiber 1.2g 5% DV; sugars 1.3g; fat 0.3g; saturated fatg; cholesterolmg; vitamin a iu 1230.1IU 25% DV; vitamin c 37.5mg 63% DV; folate 20.1mcg 5% DV; calcium 23.4mg 2% DV; iron 0.4mg 2% DV; magnesium 8.9mg 3% DV; potassium 123.9mg 4% DV; sodium 301.1mg 12% DV; thiaminmg 2% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More