Abkhaz-Style Green Hot Pepper Ajika for Winter
A spicy, aromatic homemade preserve for winter! Fans of heat will love green pepper ajika. It’s also very wholesome: fresh pepper, herbs, garlic, and nuts - no heat treatment.
Updated : 16 March, 2026
Easy
About 45 min.
Ingredients
400 grams
Hot chili pepper
100 grams
Garlic
200 grams
Walnut
40 grams
Cilantro
20 grams
Tarragon
20 grams
Dill
20 grams
Parsley
to taste
Mint
1 teaspoon
Salt
1 teaspoon
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Abkhaz-style green pepper ajika for winter? Prepare all the ingredients. Hot peppers can be any variety and color, but it’s better if they’re fairly large - small ones are inconvenient to work with here. Use any herbs you like. The proportions can vary as well; go by the total herb weight: 100 g.
Step 2
Wash the peppers, remove the stems, and leave the seeds - that’s where the heat is, and Abkhaz-style ajika should be hot. Cut into any pieces.
Step 3
Put the hot peppers into a blender bowl in batches.
Step 4
Blend until smooth. You can also run everything through a meat grinder.
Step 5
Add the washed and dried herbs.
Step 6
Blend again until smooth.
Step 7
Rinse the walnuts, toast them, and add them to the blender. Make sure there are no shells or hard inner partitions - you don’t want to bite into them.
Step 8
Blend again.
Step 9
Add peeled garlic.
Step 10
Add any favorite spices. I added ground fenugreek, but you can use other spices you like.
Step 11
Salt the ajika.
Step 12
Blend once more until the mixture is smooth and uniform.
Step 13
Sterilize jars in any convenient way. I microwave jars with a little water for 5-7 minutes. You can also sterilize them in the oven at 100°C / 212°F for about 30 minutes, or hold over steam. Boil the lids for 5 minutes.
Step 14
Spoon the ajika into jars and seal tightly. No further sterilization is needed. Store best in a cool place.
Step 15
Enjoy your meal!
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