If you were wondering what we did with the biggest tomato we ever grew? We used it for the homemade ajika salsa recipe and canned the salsa in 18 jars so we can enjoy it for a very long time. Yes, all of this was made out of 1 tomato and all the other ingredients of course.
Homemade Ajika is a dipping sauce like a salsa, made with tomatoes, carrots, apples, and peppers, that together make a wonderful combination of flavors. Its origin is said to be Georgian and started as a very hot pepper sauce. It is known in the Slavic world by many names like Аджика, Adzhika, Adjika or Ajika. It’s usually served as a condiment or used to flavor other dishes.
We love Ajika served with avocado in a pita bread. It’s also good on baked eggplant or roast. It’s one of our favorite salsas.
When we harvested our biggest ever tomato (over 3 pounds), we had to make something special with it. Ajika came to mind.
It turned out this one tomato had more clean tomato flesh than the recipe needed, so we each had a slice of it, too. What a huge and yummy tomato that is!
This recipe comes from Irina Chlebnikova, I have shared her recipes before. As in Irina’s other recipes, I do adjust the sweetener and do not use oil. But other than that, this is a very yummy homemade Ajika salsa recipe.
- 1200 gram (6 cups) chopped tomatoes
- 500 gram (4⅛ cups) grated carrots
- 500 gram (4⅛ cups) chopped bell peppers
- 500 gram (4⅛ cups) chopped apples
- 2 heads of minced garlic
- 1 chopped hot pepper (or to your liking)
- 1½ tablespoon salt (I used half a tablespoon)
- ½ cup sugar (I used ¼ cup honey)
- ½ cup oil (optional)
- 1 cup vinegar
- In a food processor or blender chop all ingredients. I worked in batches adding from each veggie to the blender, it took only seconds to coarsely chop everything.
- Add everything to a big saucepan and cook for 40 minutes or till the sauce thickens.
- Fill jars, wipe rims, apply lids, and screw on bands
- Process in water canner for 20 minutes
Have you ever heard of Ajika, and what is your favorite way to use it?