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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


Recipe Summary

1 day 20 mins


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

1/4 cup
18 calories; protein 0.7g; carbohydrates 3g; dietary fiber 1.2g; sugars 1.3g; fat 0.3g; vitamin a iu 1230.1IU; vitamin c 37.5mg; folate 20.1mcg; calcium 23.4mg; iron 0.4mg; magnesium 8.9mg; potassium 123.9mg; sodium 301.1mg.

1/2 vegetable