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. Source: EatingWell Magazine, January/February 2014

EatingWell Test Kitchen


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; 0.3 g total fat; 301 mg sodium. 124 mg potassium; 3 g carbohydrates; 1.2 g fiber; 1 g sugar; 0.7 g protein; 1230 IU vitamin a iu; 37 mg vitamin c; 20 mcg folate; 23 mg calcium; 9 mg magnesium;

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